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Bowl of chicken noodle soup.

30-Minute Chicken Noodle Soup

Alicia
A hearty, quick, and easy chicken noodle soup that can be made in just 30 minutes!
5 from 6 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Soups & Stews
Servings 6 Servings

Ingredients
  

  • 1 pound chicken breasts diced
  • 2 tablespoons olive oil
  • 3 cups carrot diced
  • 1 cup celery diced
  • 1/2 cup onion diced
  • 1 large clove garlic finely minced
  • 8 cups chicken broth
  • 8 ounces broad or extra wide egg noodles
  • 3/4 teaspoon dried dill
  • Salt to taste

Instructions
 

  • In a large stockpot or Dutch oven, heat 1 tablespoon olive oil over medium-high heat.
  • Lightly salt the chicken pieces. Sauté chicken until cooked most of the way through, about 5 minutes. Remove from pot and set aside.
  • Add the rest of the olive oil. Add the carrots, celery, and onion to the pot and lightly salt the veggies. Cook over medium heat for about five minutes. Add the garlic and cook for 1 minute.
  • Add the chicken and any juices 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

  • If you plan to have leftovers or freeze the soup, boil the noodles separately and add them as you eat the soup. This will prevent them from becoming mushy.
  • Store the soup in an airtight container in the fridge for up to 4 days.
  • Reheat on the stove over medium heat or in the microwave in 30-second increments until warmed through.

Nutrition

Serving: 1gCalories: 326kcalCarbohydrates: 36gProtein: 24gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 86mgSodium: 1317mgPotassium: 703mgFiber: 4gSugar: 6gVitamin A: 10827IUVitamin C: 6mgCalcium: 64mgIron: 2mg
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