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Quick and Easy Chicken Noodle Soup

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  • Author: Erin
  • Total Time: 45 minutes
  • Yield: 8-10 servings 1x


Comforting hearty chicken noodle soup that comes together quickly and uses my favorite egg noodles.


  • 2 TBS unsalted butter
  • 1 yellow onion, minced
  • 1/3 cup all-purpose flour
  • 1 cup milk
  • 1 48 oz box (6 cups) low sodium chicken broth
  • 12 oz egg noodles (I use Reames frozen egg noodles)
  • 1 12oz bag frozen peas and carrots mix
  • 1 bay leaf
  • 1 tsp dried parsley
  • Pinch of ground thyme
  • Salt and pepper to taste
  • 2-3 cups cooked chicken, shredded (use both white and dark meat)



  1. Melt the butter in a 4-quart pot over medium heat.  Add the onions and sauté for several minutes until the onions are soft and fragrant.
  2. Sprinkle the flour over the onions and immediately pour in the milk.  Use a whisk to incorporate the flour as best you can to remove lumps (it's ok if there's a few lumps, they'll loosen up)
  3. Add all of the chicken broth and continue stirring with the whisk to break up any remaining lumps of flour.
  4. Add the bay leaf, parsley, thyme, a big pinch of salt and a few twists of black pepper.  Bring the mixture to a low boil.
  5. Pour in the frozen noodles and frozen peas and carrots.  Return mixture to a good simmer, cover, and allow to cook for about 20 minutes.
  6. Discard the bay leaf and add the cooked shredded chicken to the pot.
  7. Cook for an additional 10 minutes until chicken is heated through.  Taste and adjust salt, pepper, or any other seasonings to suit your preferences.


  • You can use any kind of milk, including non-dairy varieties.
  • Reames are my favorite egg noodles for soup and can be found in the frozen section of most grocery stores.  You can use dry egg noodles as well.
  • Fresh carrots or peas can be used instead of frozen, use a scant cup of each.
  • Prep Time: 5 mins
  • Cook Time: 40 mins
  • Method: Stovetop
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