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Chicken Noodle Soup

Easy 30-minute chicken noodle soup with carrots, spinach, egg noodles and chicken! This is a classic soup recipe you can't go wrong with on those cold days!
Course Soup
Cuisine American
Keyword chicken noodle soup, soup
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 servings
Author Winnie Liong


  • 1 tbsp olive oil
  • 3-4 cloves garlic minced
  • 8 oz chicken breast chopped
  • 1 large carrot sliced
  • 2 stalks celery sliced
  • 1 medium yellow onion chopped
  • 8 cups chicken broth
  • 2 cups egg noodles
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • salt and pepper to taste


  • Preheat a large pot to medium heat with olive oil to cook minced garlic. Add in chopped chicken breast and cook until juices run clear. Remove from pan and add more olive oil. Add in carrot, celery and onion. Cook until softened, about 3-4 minutes.
  • Pour in chicken broth, egg noodles, basil, oregano, salt and pepper.
  • Bring to a simmer for 10 minutes, until egg noodles are cooked through. Add in cooked chicken breast and simmer for about 2 minutes. Turn off heat, stir in spinach and serve!