Name: Homemade Chicken Noodle Soup with Peas and Carrots
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 2 tablespoons olive oil or butter; 1 onion, diced; 3 carrots, sliced; 2 celery stalks, sliced; 3 cloves garlic, minced; 8 cups chicken broth; 2 bay leaves; 1 teaspoon dried thyme; 2 cups cooked shredded chicken; 8 oz egg noodles; 1 cup frozen peas; Salt and black pepper, to taste; Fresh parsley, chopped, for garnish

This Homemade Chicken Noodle Soup is made with shredded chicken, egg noodles, peas, carrots, and a well-seasoned broth that tastes like it simmered all afternoon.

It’s the kind of soup you make when someone in the house is sick, or when it’s just cold outside and you want something warm.

If you’re looking for a healthy homemade chicken soup with vegetables, this recipe is a great choice for fall and winter.

Serve it with crusty bread, crackers, or a simple side salad for an easy comforting meal. It reheats well and the leftovers taste just as good as day one.

If soup season has you covered, these chicken soups are worth trying too:

Ingredients You’ll Need

A whole rotisserie chicken makes this soup fast, but you can also poach chicken breasts right in the broth if you want to start from scratch.

Egg noodles hold up better than regular pasta here (they don’t turn mushy as fast when the soup sits). Frozen peas go in at the very end, just to keep their color and a little bite.

Ingredients

2 tablespoons olive oil or butter
1 onion, diced
3 carrots, sliced
2 celery stalks, sliced
3 cloves garlic, minced
8 cups chicken broth
2 bay leaves
1 teaspoon dried thyme
2 cups cooked shredded chicken
8 oz egg noodles
1 cup frozen peas
Salt and black pepper, to taste
Fresh parsley, chopped, for garnish

Directions

Heat the olive oil or butter in a large pot or Dutch oven over medium heat.
Add the onion, carrots, and celery and cook for 6-7 minutes, stirring occasionally, until softened.
Add the garlic and cook for 30 seconds more, just until fragrant.
Pour in the chicken broth and add the bay leaves and thyme.
Bring the soup to a boil, then reduce the heat and let it simmer for 15 minutes so the vegetables cook through and the flavors have time to build.
Skim off any foam that rises to the top.
Add the egg noodles directly to the pot and cook according to the package directions, usually 6-8 minutes, until tender.
Stir occasionally so the noodles don’t stick together or settle to the bottom.
Keep an eye on the timing here. Overcooked noodles go soft and start to break apart.
Stir in the shredded chicken and frozen peas and cook for another 2-3 minutes, just until everything is heated through.
Remove the bay leaves before serving (they’re not meant to be eaten, just there for flavor).
Taste and season with salt and pepper.
Ladle into bowls, top with fresh parsley, and serve hot and enjoy!

How to Make Homemade Chicken Noodle Soup in the Crockpot

For the crockpot version of Homemade Chicken Noodle Soup with Peas and Carrots, add chicken breasts or thighs, carrots, onion, celery, garlic, chicken broth, thyme, parsley, salt, and black pepper to the slow cooker.

Cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is tender.

Remove the chicken, shred it, and return it to the crockpot. Stir in the noodles and peas during the last 20–30 minutes of cooking.

Cook just until the noodles are tender, then taste and adjust the seasoning before serving.

Rotisserie Chicken Noodle Soup Version

For a quicker version, use 2–3 cups shredded rotisserie chicken instead of raw chicken. Add the broth, carrots, celery, onion, garlic, and seasonings to the crockpot and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the vegetables are tender.

Stir in the shredded rotisserie chicken, noodles, and peas during the last 20–30 minutes. Cook until the noodles are tender and the chicken is heated through. Rotisserie chicken makes this an especially easy soup for busy weeknights.

Important Recipe Notes

Don’t overcook the noodles. Egg noodles keep cooking even after you turn off the heat, so pull the pot when they’re just tender. If you’re making this ahead, cook the noodles separately and add them to each bowl when serving.
Use rotisserie chicken to save time. About 2 cups of shredded chicken from a store-bought rotisserie chicken works perfectly and cuts the prep time way down.
Storage. Store in an airtight container in the fridge for up to 4 days. The noodles will soak up broth as they sit, so the soup gets thicker overnight.

Freezing. This soup freezes well, but I recommend leaving the noodles out until you reheat it. Frozen and thawed noodles turn mushy fast.
Reheating. Warm gently on the stovetop over medium-low heat, adding a splash of extra broth or water if the soup has thickened up too much.
Make it gluten-free. Swap the egg noodles for a gluten-free pasta or rice. Add rice in the last 15-18 minutes of cooking instead of the noodle step.

Boost the protein. Stir in an extra cup of shredded chicken if you want more protein in each bowl.

How to Serve, Store & Customize This Recipe

Serving:

Serve hot in deep bowls with a sprinkle of fresh parsley and cracked black pepper on top. Warm bread or saltine crackers on the side are classic, especially if this is a sick-day meal. A squeeze of lemon at the end brightens up the broth.

Storage:

Cool completely before transferring to an airtight container, then refrigerate for up to 4 days. The noodles absorb liquid over time, so leftovers thicken (add extra broth when reheating to loosen it back up).

Customization:

Swap the egg noodles for rice, orzo, or even small pasta shapes if that’s what you have on hand. Add extra vegetables like spinach or corn along with the peas. For a richer version, stir in a splash of heavy cream at the end.

Homemade Chicken Noodle Soup with Peas and Carrots

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Course: Recipes

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal