Quick and Easy Chicken Noodle Soup
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.
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!
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
How to Make Quick and Easy Chicken Noodle Soup
- 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 to the pot and give everything a good stir.
- 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 Roasted Pumpkin and Coconut Soup
Did You Make This Recipe?
I’d love to hear about it! Please leave a star rating ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ and comment below!
Let’s Get Social!
I love seeing your photos! If you make this recipe don’t forget to mention @ThisHomeKitchen and tag #thishomekitchen on Instagram!
You can also follow me on Pinterest, Facebook, and Youtube!
Subscribe to My Newsletter!
Get my newest recipes, kitchen tips and tricks, and the latest news right in your inbox!
Quick and Easy Chicken Noodle Soup
Ingredients
- 1 pound chicken breasts diced
- 1/2 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.
