Simply Tasty Recipes

Nothing beats a warm bowl of homemade chicken noodle soup, especially on a cold day! Tender chicken, tender noodles, and fresh veggies simmer in a flavorful broth. It’s cozy, comforting, and tastes just like home. Plus, it’s ready in under 30 minutes!

Top view of chicken noodle soup in a pot with a ladle.

Why This Soup Is Always a Favorite

The Ultimate Comfort Food: Whether you’re feeling under the weather or just need something warm and cozy, a big bowl of chicken noodle soup always hits the spot!
Ready in Under 30 Minutes: Using leftover or rotisserie chicken makes this a quick dinner without giving up that delicious flavor.
A Family Favorite: Everyone loves a classic! Serve it with my no knead bread, Grandma’s bread, or these rolls for a meal the whole family will love!

Chicken Noodle Soup Ingredients

Switch Up the Cooked Chicken: Rotisserie chicken is my favorite shortcut, but leftover chicken or turkey works great, too!
Try Different Noodles: No egg noodles? Use rotini, small shells, or another short pasta. Just adjust the cooking time as needed.
Add More Veggies: Toss in peas, corn, spinach, or green beans to make the soup your own!
Like It Brothier? Egg noodles soak up quite a bit of liquid. If you prefer a soup with more broth, keep some extra chicken broth handy to add as needed.

How to Make Chicken Noodle Soup

Feeling under the weather? This easy chicken noodle soup is quick to make and seriously soul soothing. Just simmer veggies, broth, noodles, and chicken. Best part, it’s ready in 20 minutes! Pair it with my Copycat Starbucks Medicine Ball for the ultimate sick day comfort.

Sauté the Vegetables: Heat the olive oil in a large pot over medium-high heat, then add the carrots, celery, and onion. Cook for 4-5 minutes until tender, then stir in the garlic and thyme, and cook for 1 more minute.
Add the Broth and Noodles: Pour in the chicken broth and add the egg noodles. Bring to a boil, then reduce the heat and simmer for about 10 minutes, until the noodles are al dente.
Add the Chicken: Stir in the shredded chicken and parsley, then simmer until the chicken is heated through, then season with salt and black pepper to taste.

First process shot of vegetables cooking in a pot. Second process shot of broth pouring into the pot. Third process shot of noodles added to the pot.

Alyssa’s Pro Tip

Don’t Overcook the Noodles! Cook the egg noodles just until al dente. They’ll continue to soften in the rich broth, and nobody wants mushy noodles! If you’re making the chicken noodle soup ahead of time, cook and store the noodles separately, then add them when you’re ready to serve.

Must Have Kitchen Tools

Large Pot or Dutch Oven: Plenty of room for all that delicious broth, chicken, and noodles!
Sharp Chef’s Knife: Makes chopping the carrots, celery, and onion a breeze.
Ladle: Perfect for scooping up big bowls of cozy chicken noodle soup!

Chicken Noodle Soup

Tender chicken, hearty egg noodles, and fresh veggies simmered in a flavorful broth. The ultimate comfort food!

Course Dinner, Main Course, Side Dish, Soup

Cuisine American

Keyword chicken noodle soup, chicken noodle soup recipe

Prep Time 15

Cook Time 15

Total Time 30

Servings people

Calories 302kcal

Author Alyssa Rivers

Ingredients

2 tablespoons olive oil
2 cups sliced carrots about 2-3 large carrots
1 ½ cups diced celery about 3-4 ribs
1 ½ cups diced onion about 1 medium onion
3 teaspoons minced garlic about 3 cloves
2 tablespoons fresh thyme stems removed
10 cups chicken broth
12 ounces wide egg noodles
2 cups shredded chicken
2 tablespoons fresh parsley
salt to taste
ground black pepper to taste

Instructions

In a large pot over medium-high heat, add 2 tablespoons olive oil, 2 cups sliced carrots, 1 ½ cups diced celery, and 1 ½ cups diced onion. Cook for 4-5 minutes, until tender. Add 3 teaspoons minced garlic and 2 tablespoons fresh thyme, then cook for 1 minute more.
Pour in 10 cups chicken broth and add 12 ounces wide egg noodles, then bring to a boil over high heat. Reduce to a simmer and cook the noodles for about 10 minutes, until they are al dente.
Add in 2 cups shredded chickenand 2 tablespoons fresh parsley right before serving, and continue to simmer until the chicken is heated through. Season with salt and ground black pepper to taste.

Video

Notes

Leftover Instructions

In the Refrigerator: Store cooled soup in an airtight container for 3-4 days.
In the Freezer: Freeze the soup without the noodles for up to 1 month. Let it cool, then store it in a freezer-safe container or bag.
To Reheat: Warm on the stovetop or in the microwave, adding more broth as needed. If frozen without noodles, thaw overnight in the fridge and cook the noodles in the soup when reheating.

Nutrition

Close view of chicken noodle soup in a gray bowl.

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The Recipe Critic

Don’t let the name fool you! Poor Man’s Casserole is loaded with creamy noodles, seasoned ground beef, and layers of gooey, melted cheese. It’s hearty, comforting, and tastes like a cross between lasagna and your favorite cheesy pasta bake!

Your Dinner Rut Ends Here

Lasagna Without the Work: Skip the lasagna noodles and complicated layering! This pasta bake gives you all that classic comfort with less fuss.
The Creamy Noodles Steal the Show: A mixture of cream cheese and sour cream makes every bite rich and creamy, while seasoned beef adds delicious flavor.
Poor or Not, This One’s a Keeper: Also known as Poor Man’s Husband Casserole, this old-fashioned favorite deserves a spot in your dinner rotation!

Ingredients for Poor Man’s Casserole

Switch Up the Meat: I used ground beef, but ground turkey or Italian sausage work! You can also use half beef and half sausage for extra flavor.
Try Marinara Sauce: Swap the 14.5-ounce can of tomato sauce for 2 cups of your favorite marinara sauce. It’s an easy way to add even more flavor!
Soften the Cream Cheese: Let it sit at room temperature for 1–2 hours so it blends smoothly with the sour cream. Short on time? Microwave it for 15–30 seconds, just until softened.
Shred Your Own Cheese: Freshly shredded cheese melts more smoothly. Pre-shredded works if you’re short on time.
Use Your Favorite Pasta: No egg noodles? Penne, rigatoni, farfalle, or even pappardelle work great! Just cook the pasta 1–2 minutes less than al dente since it will finish cooking in the oven.

How to Make Poor Man’s Casserole

If you love my Million Dollar Spaghetti or Classic Baked Spaghetti, you’re going to love Poor Man’s Casserole! It’s just as comforting, with creamy noodles, savory meat sauce, and plenty of melted cheese. Plus, it’s easy to layer everything together and pop it in the oven!

Brown the Beef: Preheat the oven to 350°F and bring a large pot of salted water to a boil. Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook for 6–7 minutes, breaking it apart, until no longer pink. Drain excess grease.
Add the Seasonings: Reduce the heat to medium. Add the Italian seasoning, salt, black pepper, garlic powder, onion powder, onion, and garlic. Cook for 3–4 minutes, until the onion softens.
Simmer the Sauce: Stir in the tomato sauce and simmer over medium-low heat for 10 minutes. Remove from the heat. Meanwhile, cook the egg noodles in boiling water for 2 minutes less than the package directions for al dente.
Coat the Noodles: Beat the softened cream cheese and sour cream in a large bowl until smooth. Drain the noodles, add them to the bowl, and gently stir until coated.
Assemble the Casserole: Grease a 9×13-inch baking dish and spread a thin layer of meat sauce on the bottom. Add half the creamy noodles, followed by half the remaining meat sauce, mozzarella, and Monterey Jack cheese.
Bake and Serve: Repeat with the remaining noodles, meat sauce, and cheeses. Bake uncovered for 25–30 minutes, until the cheese is melted, bubbly, and lightly browned. Let rest for 5–10 minutes, garnish poor man’s pasta with fresh parsley, and serve.

Cooked beef with seasonings, garlic and onion added to it.

Alyssa’s Pro Tips

Don’t Overcook the Pasta: Cook the noodles 1–2 minutes less than al dente. They’ll finish cooking in the oven without getting mushy.
Let It Rest: Allow the casserole to sit for 5–10 minutes after baking. This helps the layers set so it’s easier to serve.

Must Have Tools for This Recipe

Large Pot: For boiling the pasta.
Colander: To drain the cooked noodles.
Large Skillet: A 12–14-inch skillet works best for browning the beef and making the sauce.
9×13-inch Baking Dish: For layering and baking the pasta.

Poor Man’s Casserole

Creamy egg noodles, seasoned ground beef, and layers of melted cheese make this old-fashioned casserole a family favorite!

Course Dinner, entree, main, Main Course, main dish

Cuisine American, Italian American

Keyword baked pasta, baked pasta casserole, creamy tomato pasta casserole, easy baked pasta, poor man’s casserole, poor man’s husband casserole, poor man’s lasagna, poor man’s pasta, poor man’s pasta casserole, poor man’s pasta recipe

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Calories 661kcal

Author Alyssa Rivers