There’s nothing like a bowl of cozy, comforting Chicken Noodle Soup—especially when it’s one that’s easy to make in about 30 minutes. This version is quick to make and is one of our one of our very favorite soups for kids…and family dinners to share.
Chicken Noodle Soup for Kids
This easy soup is one that I’ve been making for my family for a few years and it’s become my oldest daughter’s favorite soup. I love it because there’s not a ton of chopping (and the veggie chopping can be done ahead of time if needed) and it’s fast.
It ranks right up there with our beloved Alphabet Soup!
Plus, it’s just one of those meals that’s so incredibly satisfying—especially when it’s chilly outside or someone is under the weather.
I know that serving soup to kids can sometimes feel daunting since it’s inherently messier with the liquid in the mix, but there are so many ways to make small adjustments to make it easy for them to eat.
You can simply serve their portion with less broth. And you can cut up the elements smaller with a pair of kitchen scissors. They can eat this with a spoon, a fork, or even their fingers. It’s all good!
We usually have bread or cheese and crackers on the side, and top our bowls with a little grated Parmesan, but you could add one of my other flavor options too as you like.
Ingredients You Need
Here is a look at the ingredients that you need to get this recipe started so you know what you’ll need at the store:
- Olive oil
- Garlic: You can peel and mince it with a knife or use jarred minced garlic.
- Diced celery: From about 4-5 celery ribs.
- Diced carrot: From about 4-5 medium carrots.
- Diced onion
- Reduced-sodium chicken stock: You can use canned, cartons, or homemade stock as you prefer.
- Chicken: I typically use boneless, skinless chicken breast, but you can use another kind if you prefer.
- Egg noodles: These cook nicely in the broth and are super cozy.
- Salt to taste: This is optional and will depend on the flavor of your broth so taste and adjust as needed.
- Optional flavor additions: ¼ cup pesto, grated Parmesan to top, and/or a squeeze of fresh lemon juice
Ingredient Substitutions
- You can use a variety of types of chicken here according to what you have. I usually use chicken breast, but chicken tenders or chicken thighs work too. here.
- I prefer egg noodles in this recipe, but you can use a different type of small pasta like ditalini, ABC pasta, or mini elbows, which would have similar cooking times to the egg noodles.
- You can add extra flavor to the whole pot, or one bowl at a time, by stirring in pesto, fresh lemon juice, or grated Parmesan cheese.I have the salt to taste since the flavor of chicken broth can vary so widely.
- Skip the onion if your kids prefer. It still tastes great without it.
Step-by-Step Instructions
Here’s a look at how to make this recipe so you know what to expect. Scroll down to the bottom of this post for the full information.
- Add the oil to a large pot and saute the veggies.
- Add the broth and turn up the heat to bring to a boil.
- Add the chicken and pasta and simmer to cook through.
- Season to taste with salt (if desired), Parmesan, or a little pesto and serve warm.
TIP: If you prefer your soup with a lot of broth, you can simply add more broth or a little water.
Frequently Asked Questions
Whenever there’s a food or food group that we want our kids to eat, I think trying to avoid the mindset that we need to “get them to eat” and instead, consider how to make sure the bigger picture keeps them in mind. Is the soup easy to eat? Drain off some of the broth as needed. Does their spoon or fork actually work? Swap in another if not. You can also serve a small portion of soup as a dip, or in this case, just as noodles without the rest as a start.
And show them that you enjoy eating soup, which can be really helpful too.
Yes, to me this is a kid-friendly soup since the ingredients are minimal, it’s flavorful but not overpowering, and it has straight-forward ingredients. No two kids are alike though, so I make no guarantees!
Yes, here’s the deal with the broth. At the end of cooking, there is plenty of broth. But if the soup sits for any length of time, the noodles will continue to absorb more liquid. (Egg noodles are sturdy, thankfully, so they don’t get mushy.) You can add a little more water or broth to make the soup as liquidy as you like!
All of the ingredients are very soft and easy to chew, so it’s a great option to share with a baby eating finger foods, or over about 8-9 months. You can dice up the foods smaller if needed using a pair of kitchen scissors.
How to Store
Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in 30 second increments, stirring in between, in the microwave or in a pot on the stove. Add more broth or water when reheating as needed as the pasta will continue to absorb the liquid.
My kids love this soup packed in a thermos for lunch at school the day after we make it. And I often saved a portion for my youngest to eat for lunch at home when he was one.
Best Tips for Success
- You can use chicken breast, chicken tenders, or chicken thighs here. Whichever you go with, use boneless, skinless if possible (or trim them).
- I prefer egg noodles in this soup for kids, but you can use a different type of small shape pasta, such as ditalini, ABC pasta, or mini elbows, which would have similar cooking times.
- Add extra flavor to the whole pot or one bowl at a time by stirring in pesto, fresh lemon juice, or grated Parmesan cheese.
- I have the salt to taste since the flavor of chicken broth can vary so widely.
- Jarred Better than Bouillon is a handy backup option to keep on hand when you might not always have cartons of stock.
- Gluten-free: Choose a gluten-free noodle.
- Egg-free: Choose an egg-free noodle.
- To make this vegetarian, sub in two cans of drained and rinsed white beans for the chicken and use vegetable broth.
- You may also like Alphabet Soup, Extra-Veggie Minestrone, Broccoli Cheddar Soup, and my full list of Soup for Kids.
I’d love to hear your feedback on this recipe if you try it for your family, so please comment and rate the recipe below!
Easy Chicken Noodle Soup for Kids
This easy recipe makes a big pot of comforting soup to feed the whole family—babies, toddlers, and big kids included. The leftovers store nicely so you can enjoy it for a few days!
Ingredients
- 2 tablespoons olive oil
- 2 cloves garlic (peeled and minced)
- 2 cups diced celery (from about 4-5 celery ribs)
- 2 cups diced carrot (from about 4-5 medium carrots)
- 2 quarts reduced-sodium chicken stock
- 1 pound diced chicken breast
- 12 ounces egg noodles (or other small pasta shape)
- Salt to taste, (optional)
- Optional flavor additions: ¼ cup pesto, grated Parmesan to top, and/or a squeeze of fresh lemon juice
Instructions
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Place a large pot over medium heat and add the olive oil. Stir in the garlic, carrots, and celery. Cook for 8 minutes.
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Add the broth and turn up the heat to high to bring to a boil.
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Reduce to medium high, or to a simmer, and add the chicken and pasta.
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Cook for 8-10 minutes or until the noodles are just soft and the chicken is cooked through.
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Season to taste with salt (if desired), Parmesan, or a little pesto.
Notes
- Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in 30 second increments, stirring in between, in the microwave or in a pot on the stove. Add more broth or water when reheating as needed as the pasta will continue to absorb the liquid.
- You can use chicken breast, chicken tenders, or chicken thighs here. Whichever you go with, use boneless, skinless if possible (or trim them).
- I prefer egg noodles in this recipe, but you can use a different type of small shape pasta, such as ditalini, ABC pasta, or mini elbows, which would have similar cooking times.
- Add extra flavor to the whole pot or one bowl at a time by stirring in pesto, fresh lemon juice, or grated Parmesan cheese.
- I have the salt to taste since the flavor of chicken broth can vary so widely.
- Jarred chicken boullion is a handy backup option to keep on hand.
- Gluten-free: Choose a gluten-free noodle.
- To make this vegetarian, sub in two cans of drained and rinsed white beans for the chicken and use vegetable broth.
Nutrition
Calories: 315kcalCarbohydrates: 37gProtein: 23gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 72mgSodium: 188mgPotassium: 688mgFiber: 3gSugar: 3gVitamin A: 5503IUVitamin C: 4mgCalcium: 49mgIron: 2mg
