Discovering the Recipe
My Favorite is Quick Chicken Noodle Soup and I remember the first time I made Quick Chicken Noodle Soup. It was a chilly evening, and I had just returned home from a long day at work. I craved something warm and comforting, something that would remind me of my grandmother’s kitchen. But I was too tired to spend hours cooking. That’s when I thought, “Why not try to make a quick version of grandma’s famous chicken noodle soup?” With that idea in mind, I rummaged through my pantry and found all the ingredients I needed to whip up this delicious soup in just 30 minutes.
The Joy of Simplicity
As I started sautéing the vegetables—carrots, celery, and onions—the familiar aroma filled my kitchen. It brought back memories of simpler times when life wasn’t so hectic. The best part about this recipe was how easy it was to make. I didn’t have to spend hours in the kitchen or use fancy equipment. Just a Dutch oven, a few basic ingredients, and I was on my way to creating something that tasted like it had been simmering all day.
A Burst of Freshness
Once the egg noodles were tender and the chicken was added, I decided to squeeze in a bit of lemon juice. It was an optional step, but I loved how it added a bright, fresh flavor to the soup. As I stirred in the parsley, I couldn’t help but admire how beautiful and colorful the soup looked. It was like a bowl of comfort, filled with warmth and nourishment, ready to chase away the cold of the evening.
The Perfect Comfort Food
When I finally sat down to enjoy my bowl of Quick Chicken Noodle Soup, I knew I had found my new go-to recipe. It was everything I had hoped for—delicious, comforting, and incredibly easy to make. And the best part? It tasted just like grandma’s soup, but without the long wait. Now, whenever I need a quick meal that warms both my body and soul, I know exactly what to make.
Table of Contents
Chef’s Notes-Quick Chicken Noodle Soup
- Pre-chop all vegetables and shred the chicken before starting the cooking process. This helps streamline the cooking and ensures everything comes together quickly.
- If you’re planning to freeze the soup, cook the noodles separately and add them to the soup just before serving. This prevents them from getting too soft or mushy when reheated.
- Sauté the vegetables until they are slightly caramelized to bring out a deeper flavor. Adding a splash of white wine before the broth can also elevate the taste.
- If you prefer a richer broth, simmer the soup with a Parmesan rind or add a bit of butter at the end.
- Experiment with different herbs based on your taste preference. Fresh dill or basil can add a different twist to the traditional flavor.
- For a lower-carb version, substitute egg noodles with zucchini noodles or cauliflower rice.
- For a heartier soup, stir in a tablespoon of flour or cornstarch mixed with cold water before adding the noodles to slightly thicken the broth.
Quick Chicken Noodle Soup
4
bowls10
minutes20
minutes250
kcal30
minutesThis Quick Chicken Noodle Soup is a game-changer! Ready in just 30 minutes, it’s packed with classic flavors that will remind you of grandma’s kitchen but without the long wait. Perfect for busy weeknights or when you need a comforting bowl of soup in a flash. Your family will love it, and it’s great for freezing too!
Ingredients
- Vegetables
2 tablespoons extra virgin olive oil
1 cup thinly sliced carrots about 1 large carrot
1 cup thinly sliced celery about 2 stalks
1 cup finely chopped yellow onion about 1 medium onion
2 cloves garlic minced
- Broth and Seasonings
8 cups low-sodium chicken broth
2 bay leaves bay leaves
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 teaspoon ground black pepper
- Noodles and Chicken
12 ounces wide egg noodles or your preferred pasta
2 cups shredded cooked chicken use rotisserie or leftover chicken
- Finishing Touches
3 tablespoons finely chopped fresh parsley leaves
1 tablespoon fresh lemon juice optional
- Salt
Directions
- Sauté Vegetables – Heat the olive oil in a large Dutch oven over medium-high heat. Add the sliced carrots, celery, and chopped onion. Sauté for about 7 minutes until the vegetables start to soften, stirring occasionally.
- Add Garlic and Broth – Add the minced garlic to the pot and sauté for another 1-2 minutes until fragrant. Pour in the chicken broth and add the bay leaves, thyme, oregano, and black pepper. Bring the mixture to a boil.
- Cook Noodles – Once boiling, add the egg noodles to the pot. Boil for about 10 minutes until the noodles are tender and cooked through. If you prefer a brothier soup, you can add more broth or water as needed.
- Add Chicken and Season – Stir in the shredded cooked chicken and chopped parsley. Add the optional lemon juice for a bright flavor boost. Boil for another 1-2 minutes until the chicken is heated through.
- Adjust Seasoning – Taste the soup and add salt as needed. Adjust other seasonings like pepper or herbs to your preference. Remove the bay leaves before serving.
Equipment
- chef’s knife
- cutting board
- Dutch Oven
- measuring cups and spoons
Nutrition Facts
- Calories: 250kcal
- Fat: 8g
- Saturated Fat: 1g
- Cholesterol: 60mg
- Sodium: 600mg
- Potassium: 400mg
- Carbohydrates: 30g
- Fiber: 3g
- Sugar: 4g
- Protein: 20g
- Vitamin A: 100IU
- Vitamin C: 20mg
- Calcium: 6mg
- Iron: 10mg
FAQ-Quick Chicken Noodle Soup
Can I use leftover chicken for this recipe?
Yes, leftover rotisserie chicken or any cooked chicken works perfectly for this soup. It saves time and adds great flavor.
How do I store and reheat the soup?
Store the soup in an airtight container in the fridge for up to 4 days. Reheat on the stovetop over medium heat until warmed through. If frozen, thaw overnight in the fridge before reheating.
Can I make this soup gluten-free?
Absolutely! Substitute the egg noodles with your favorite gluten-free pasta or rice noodles.
What can I add for extra flavor?
You can add a splash of lemon juice, a sprinkle of Parmesan cheese, or even a dash of hot sauce for extra zing. Fresh herbs like dill or cilantro also add a fresh note.
Can I use a slow cooker for this recipe?
Yes, you can make this soup in a slow cooker. Sauté the vegetables first, then transfer everything except the noodles to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add the noodles in the last 30 minutes of cooking.
