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    Home » Recipes » Soups & Stews » Quick and Easy Chicken Noodle Soup

    Quick and Easy Chicken Noodle Soup

    Published: Feb 16, 2021 · Updated: Feb 1, 2022 Written by Alicia · This post may contain affiliate links · Leave a Comment

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    This hearty chicken noodle soup is a quick and easy way to get a wholesome, delicious meal on the table. Be sure to pair it with some crusty bread to help soak up the rich broth.

    Bowl of chicken noodle soup with a spoon

    Cold winter days beg for something warming and comforting but also quick and easy. Chicken noodle soup delivers in spades. Loaded with chicken, carrots, and egg noodles, this hearty soup will fill you up and keep you going through long, gray winter days.

    Even better, it only takes about 30 minutes to go from start to on-the-table. While I typically don't mind spending extra time in the kitchen on cold days, it's nice to have a quick and easy option for warming my family's bellies.

    This chicken noodle soup is definitely a kid favorite. Our daughter loves chicken noodle soup! Though, she always requests that we remove the actual chicken. But that's fine with me. There's still plenty of nutrition to be had from the veggies and broth. Give her some crackers and fruit to go with it and she's a happy girl!

    Up close shot of a bowl of chicken noodle soup

    Tips for Making Quick and Easy Chicken Noodle Soup

    • I like using broad or extra-wide egg noodles for this soup. Of course, you could substitute with different noodles but egg noodles just work really well in this recipe.
    • I usually just cook the noodles in the broth. This soup doesn't last long in our house and we're okay with a little bit of noodle breakdown during reheating. However, you can always boil the noodles separately in well-salted water. Then, just put a scoop of noodles into your bowl and top it off with the veggies and broth. When you store leftovers in the fridge, pack up the noodles and broth separately and then reheat them together.
    • I like to slice the wide ends of the carrots in half length-wise and then into a half-moon shape. The narrow end just gets sliced into coins. Another option here is to dice the carrots into bite-size pieces.
    • For this recipe, you'll want to mince the garlic very finely. Using a garlic press can really come in handy here but running the knife through the garlic until you almost have a paste will work too.

    Items I Used To Make This Recipe

    Dutch Oven

    Garlic press

    How to Make Quick and Easy Chicken Noodle Soup

    1. In a large stockpot or dutch oven, heat olive oil over medium heat.
    2. Generously salt the chicken pieces. Sauté chicken until cooked most of the way through, about 5 minutes. Remove from pot.
    3. If the pot is dry add a bit more oil. Add the carrots, onion, and celery to the pot and lightly salt the veggies. Cook over medium heat for about five minutes. Add the garlic and cook for another minute.
    4. Add the chicken back into the pot with the veggies. Also, add the dill to the pot and give everything a good stir.
    5. Pour the broth into the pot. Bring to a boil. Add the egg noodles and boil the noodles for about 7 minutes. Remove from heat. Taste and add salt if necessary.

    How to Store Chicken Noodle Soup

    Chicken noodle soup will keep in the fridge in an airtight container for about 3-4 days.

    If you cook and store the noodles separately, you may want to lightly coat the cooked noodles with a bit of oil to help keep them from sticking together once they cool.

    Other Soup Recipes You'll Love

    Tuscan Kale and White Bean Soup

    Creamy White Chicken Chili

    Creamy Roasted Pumpkin and Coconut Soup

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    Bowl of chicken noodle soup with carrots, celery, chicken, and noodles

    Quick and Easy Chicken Noodle Soup

    Alicia
    A hearty quick and easy chicken noodle soup that can be made in 30 minutes.
    5 from 5 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Soups & Stews
    Servings 6 Servings

    Ingredients
      

    • 1 pound chicken breasts diced
    • ½ cup onion diced
    • 3 ribs celery sliced
    • 4 large carrots sliced
    • 1 large clove garlic finely minced
    • 8 cups chicken broth
    • 8 ounces broad or extra wide egg noodles
    • 1 teaspoon dried dill or 2 teaspoons fresh dill
    • Salt to taste

    Instructions
     

    • In a large stockpot or dutch oven, heat olive oil over medium heat.
    • Generously salt the chicken pieces. Sauté chicken until cooked most of the way through, about 5 minutes. Remove from pot.
    • If the pot is dry add a bit more oil. Add the carrots, onion, and celery to the pot and lightly salt the veggies. Cook over medium heat for about five minutes. Add the garlic and cook for another minute.
    • Add the chicken back into the pot with the veggies. Also, add the dill and give everything a good stir.
    • Pour the broth into the pot and bring to a boil. Add the egg noodles and boil gently for about 7 minutes. Remove from heat. Taste and add salt if necessary.

    Notes

    You can cook the egg noodles separately, according to their package directions, and then store them separately so that they don't become overly soft in the soup. 

    Nutrition

    Serving: 1gCalories: 270kcalCarbohydrates: 34gProtein: 23gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 80mgSodium: 1273mgPotassium: 785mgFiber: 3gSugar: 3gVitamin A: 6865IUVitamin C: 27mgCalcium: 57mgIron: 2mg
    Tried this recipe?Mention @ThisHomeKitchen or tag #thishomekitchen so I can see your photos!

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    Hi! I'm Alicia. I'm the recipe developer behind This Home Kitchen. Here, you'll find easy, cozy, family-pleasing recipes to help you bring your loved ones around the table.

    More about me →

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