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Cozy 5-Ingredient Fall Chicken and Noodle Soup

cozy 5-ingredient fall chicken and noodle soup - featured image

A simple, comforting chicken noodle soup made with just five ingredients. This quick and easy recipe comes together in under 40 minutes and is perfect for chilly fall evenings.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken thighs or breasts
  • 8 cups (2 quarts) low-sodium chicken broth
  • 8 ounces (about 3 cups) wide egg noodles
  • 4 medium carrots, peeled and sliced into 1/4-inch rounds
  • Salt and black pepper to taste
  • Optional: fresh lemon juice for serving

Instructions

  1. Place a large pot over medium-high heat and add 8 cups of chicken broth. Bring to a gentle boil. Season chicken thighs on both sides with salt and pepper.
  2. Once broth is simmering, carefully add the seasoned chicken. Reduce heat to medium-low, cover, and cook for 15-18 minutes until internal temperature reaches 165°F.
  3. Using tongs, transfer cooked chicken to a cutting board. Let rest for 2-3 minutes, then shred into bite-sized pieces using two forks.
  4. Return shredded chicken to the pot. Add sliced carrots and egg noodles. Stir, increase heat to bring to a gentle boil, then reduce to medium-low and simmer uncovered for 8-10 minutes until noodles are tender and carrots are cooked through.
  5. Taste and adjust seasoning with additional salt and pepper as needed. If soup is too thick, add a splash more broth or water.
  6. Remove from heat and let rest for 5 minutes before serving. Ladle into bowls and squeeze fresh lemon juice over each serving if desired.

Notes

For best results, use good-quality chicken broth. Cook noodles until just tender (al dente) as they will continue to soften. For leftovers, consider cooking noodles separately to prevent mushiness. Season in layers for best flavor. Let soup rest 5 minutes before serving to allow flavors to meld.

Nutrition

Keywords: chicken noodle soup, fall soup, 5-ingredient recipe, easy soup, comfort food, chicken soup, egg noodle soup