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A bowl of Air Fryer Chicken Noodle Soup with wide egg noodles, shredded chicken, carrots, celery, and herbs in a clear broth.

Air Fryer Chicken Noodle Soup

I enjoy preparing this Air Fryer Chicken Noodle Soup for cozy dinners, especially on chilly nights or when I want a warming meal. The chicken stays juicy, the noodles turn out perfectly tender, and the broth is rich and comforting. A splash of fresh lemon juice and a sprinkle of parsley brighten every spoonful. Both kids and adults love it, and leftovers keep in the fridge for 3–4 days or can be frozen for 2–3 months.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Soup
Cuisine: American
Keyword: Air Fryer Chicken Noodle Soup
Servings: 4
Calories: 380kcal
Author: Mandy Applegate

Equipment

Ingredients

  • 2 tablespoons olive oil
  • 1 onion diced
  • 2 carrots diced
  • 2 celery stalks diced
  • 2 garlic cloves minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 2 cups chicken broth
  • 6 cups water
  • 2 chicken breasts
  • 4 cups egg noodles
  • Salt and pepper
  • 2 tablespoons fresh parsley chopped
  • 1 lemon to serve
US Customary - Metric

Instructions

  • Place the onion, carrots, celery, and garlic and olive oil in an oven safe bowl and cook in the air fryer at 350°F (180ºC) for 7 minutes. Stirring a couple times in between.
    2 tablespoons olive oil, 1 onion, 2 carrots, 2 celery stalks, 2 garlic cloves
  • Add the dried oregano and thyme, chicken broth (adjust the quantity depending on the size of your bowl), water and bay leaf. Add the chicken breasts and cook in the air fryer for 15 minutes.
    1 teaspoon dried oregano, 1 teaspoon dried thyme, 1 bay leaf, 2 cups chicken broth, 6 cups water, 2 chicken breasts
  • Remove the chicken from the bowl and shred with two forks.
  • Bring back the chicken to the bowl and add the egg noodles, cook for 5 more minutes in the. Adjust salt and pepper.
    4 cups egg noodles, Salt and pepper
  • Serve in bowls with fresh parsley and lemon.
    1 lemon, 2 tablespoons fresh parsley

Notes

  • Choose the right bowl: If your bowl is on the smaller side, reduce the water and chicken broth proportionally so the liquid doesn't overflow during cooking.
  • Don't overcrowd the bowl: If your bowl is on the smaller side, reduce the water and chicken broth proportionally so the liquid doesn't overflow during cooking.
  • Adjust cooking time for thicker chicken: If the chicken breasts are over an inch thick, add 3–5 extra minutes to cook them through.
  • Cook noodles separately for meal prep: If making ahead, cook the noodles separately and add them when reheating to keep them from getting mushy.
  • Customize your vegetables: Feel free to add other vegetables like potatoes, green beans, or peas in the last 5 minutes for extra flavor and nutrition.
  • Storage instructions: Store leftovers in an airtight container in the fridge for up to 3-4 days or freeze for 2–3 months. Thaw overnight, then reheat on the stove or in the microwave.

Nutrition

Calories: 380kcal | Carbohydrates: 37g | Protein: 31g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 107mg | Sodium: 619mg | Potassium: 738mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5359IU | Vitamin C: 23mg | Calcium: 77mg | Iron: 2mg
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