Quick and Easy Chicken Noodle Soup Recipe
This Quick and Easy Chicken Noodle Soup is a comforting and flavorful homemade classic that comes together in just 50 minutes. Perfect for a cozy meal, it features tender chicken, fresh vegetables, and egg noodles simmered in savory chicken stock, seasoned with herbs and spices for a warming and satisfying dish.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Vegetables and Aromatics
- 1 small yellow onion, chopped
- 2 celery ribs, chopped
- 2 large carrots, cut into ¼ inch-thick slices
- 4 cloves garlic, minced
Soup Base and Seasonings
- 1 tablespoon extra-virgin olive oil
- 8 cups chicken stock
- 2 bay leaves
- 1 tablespoon minced flat leaf parsley, plus more for serving
- 1 teaspoon sea salt
- ¼ teaspoon freshly cracked black pepper, plus more for serving
Main Ingredients
- 3 cups shredded chicken breast
- 8 ounces egg noodles
Instructions
- Cook the vegetables: Heat the olive oil in a large stockpot or Dutch oven over medium heat. Once the oil is shimmering, add the chopped onion, celery, and carrots. Cook, stirring often, until the onions turn translucent and the vegetables begin to soften, about 5 minutes. Add the minced garlic and cook for 1 more minute until fragrant.
- Add stock and bring to a boil: Pour in the chicken stock and add the bay leaves. Increase the heat to high and bring the mixture to a rolling boil. Once boiling, reduce the heat to a simmer and cook until the carrots and celery are tender, approximately 10 minutes.
- Cook in the chicken, noodles, and spices: Stir in the shredded chicken, egg noodles, minced parsley, sea salt, and black pepper. Return the soup to a gentle simmer and cook, stirring occasionally, for about 10 minutes or until the chicken is heated through and the noodles are tender.
- Serve and enjoy: Remove the bay leaves and ladle the soup into bowls. Garnish with additional parsley and freshly cracked black pepper if desired. Serve hot for a comforting meal.
Notes
- Use leftover or rotisserie chicken to save time on shredding.
- For a thicker soup, simmer a bit longer or add a slurry of flour or cornstarch mixed with water.
- Feel free to substitute egg noodles with any pasta of choice or gluten-free noodles if preferred.
- To enhance flavor, consider adding a squeeze of fresh lemon juice or a pinch of thyme.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
