Quick and Easy Chicken Noodle Soup—This delicious, hearty recipe is perfect for when you need a homemade comfort meal but don’t have time to make it from scratch.
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Quick and Comforting Chicken Noodle Soup Recipe
This cozy chicken noodle soup is ready in just 40 minutes, perfect for those days when you need warmth and comfort in a hurry. It’s a soothing remedy whether you’re under the weather or craving a hearty bowl of homemade soup.
| Preparation Time | Cooking Time | Total Time | Number of Servings |
|---|---|---|---|
| 10 minutes | 30 minutes | 40 minutes | 6 servings |
Steps to Create the Perfect Chicken Noodle Soup
I gently cook my vegetables in butter, just enough to soften them without browning. This helps them start to release their flavors before adding the broth. Once the broth is in, I taste it to check if it needs more salt or seasoning. Seasoning early to build flavor as you go is a good idea.
Once I’m satisfied with the flavor of my broth, I add the chicken thighs. Gently poaching them in the broth infuses the soup with even more flavor while keeping the chicken tender and juicy. After about 20 minutes, the chicken is fully cooked, so I take it out to shred. Then, I add the noodles, shredded chicken, and a bit of fresh parsley. This soup is straightforward to make and tastes delicious!
Ingredients Breakdown
- Onions and Celery: Start by sautéing diced onions and chopped celery in butter until they become soft and fragrant, adding a base layer of flavor.
- Broth: A mix of chicken and vegetable broths provides a rich, savory foundation. Depending on availability, you can use just one type.
- Chicken: Use cooked chicken breasts, or for a time-saving shortcut, leftover rotisserie chicken works wonderfully.
- Noodles: Add the noodles later in the cooking process to avoid becoming overly soft or mushy.
- Carrots: For a splash of color and flavor, add sliced carrots near the end of cooking to keep them crisp. If you prefer softer carrots, include them with the onions and celery at the start.
- Basil and Oregano: These dried herbs infuse the soup with warm, earthy notes, perfectly rounding out the flavor profile.
Ingredients
- One tablespoon of butter
- ½ cup of diced onion
- ½ cup of diced celery
- Four cans (14.5 ounces each) of chicken broth
- One can (14.5 ounces) of vegetable broth
- ½ pound of cooked chicken breast, chopped
- 1 ½ cups of egg noodles
- 1 cup of sliced carrots
- ½ teaspoon of dried basil
- ½ teaspoon of dried oregano
- Salt and black pepper to taste
Directions
Step 1:
In a large pot, heat the butter over medium heat until thoroughly melted. Once the butter is melted, add the onions and celery and cook for about 5 minutes until they soften and become tender.
Step 2:
Pour in the chicken and vegetable broths. Incorporate the chopped chicken, egg noodles, carrots, basil, oregano, salt, and pepper into the pot. Stir thoroughly to combine all the ingredients, then bring the mixture to a boil.
Step 3:
Reduce the heat and simmer the soup for 20 minutes, allowing the flavors to blend beautifully. This step enhances the overall taste, making for a richer and more satisfying dish.
| Nutrition Facts (per serving) | Amount |
|---|---|
| Calories | 162 |
| Fat | 6g |
| Carbohydrates | 12g |
| Protein | 13g |
Notes
Stock: I strongly encourage making this soup with homemade stock. It’s simple to prepare, especially if you use a rotisserie chicken. You can even make the stock ahead and freeze it. This allows you to use the rotisserie chicken meat for the soup and the bones for a flavorful broth.
If you’re using store-bought broth, I recommend enhancing it with Better Than Bouillon chicken base to add more depth of flavor.
Chicken: I prefer using a rotisserie chicken (or your own roasted chicken), as you can use the meat for the soup and the bones to make homemade stock. If you’re using raw chicken, add thighs, breasts, or tenders directly into the boiling broth in step 3 (before the noodles). Adjust the cooking time based on the type of chicken, but cook for about 5 minutes before adding the noodles.
Gluten-Free Adaptations: This soup can easily be made gluten-free by using gluten-free egg noodles or homemade noodles with gluten-free all-purpose flour.
Make Ahead: This soup is perfect to make in advance, especially if you use homemade egg noodles, which don’t become soggy like store-bought ones. If using regular dry noodles, prepare the broth (steps 1-2) ahead of time, and on the day of serving, boil the broth, add the noodles, and toss in the chicken.
Freezing Instructions: Allow the soup to cool completely before transferring it to a freezer-safe container for 2-3 months of storage. When ready to eat, thaw the soup overnight in the fridge or warm it up over medium heat on the stove. If using store-bought noodles, undercook them slightly before freezing to prevent them from becoming too soft when reheated.
Making Chicken Noodle Soup: Tips and Variations
Here’s a brief overview of how to make chicken noodle soup, with a few helpful tips to enhance your cooking experience:
Choosing the Right Noodles
Egg noodles are the traditional pick for chicken noodle soup, but pasta shapes like rotini or fusilli are excellent substitutes if you don’t have any. Feel free to use whatever noodles you have available! This recipe is flexible, and most noodles will work, allowing you to get creative with what’s in your pantry.
Adding Your Flavor
While this recipe is simple and comforting, it can be customized. To boost the flavor profile, add spices and herbs like bay leaves, garlic, rosemary, thyme, or herbes de Provence.
Ingredient Substitutions
This recipe is flexible and budget-friendly. You can use rotisserie chicken instead of cooked chicken breasts, swap out broth for water mixed with bouillon cubes, or use oil instead of butter.
What to Serve With Chicken Noodle Soup
Chicken noodle soup is hearty enough to stand alone. If you’re looking for a side dish, consider pairing your meal with bread or crackers—they’re ideal for absorbing the rich, flavorful broth. This combination enhances the dining experience, making every bite more enjoyable.
Storing and Freezing Tips
Storage: Keep leftover soup in an airtight container in the fridge for 3-4 days.
Chicken noodle soup can be frozen! This is a fantastic way to extend its shelf life and enjoy it later. When freezing, ensure it’s stored in an airtight container or freezer-safe bag to maintain flavor and texture. If you plan to freeze it, consider cooking the noodles separately, as they may become mushy when thawed. Store cooled soup in freezer bags labeled with the date, and it will keep for up to six months. Reheat on the stovetop when you’re ready to enjoy your meal. This method allows even heating and helps maintain the dish’s flavor and texture.
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