Quick & Easy Chicken Noodle Soup: Comfort in a Bowl in Under 30 Minutes!
Chicken noodle soup. Just the name evokes feelings of warmth, comfort, and maybe even a touch of nostalgia. It’s the quintessential remedy for a cold, a bad day, or just a general craving for something soothing and delicious. But who has hours to simmer a pot of soup from scratch? This recipe is your answer. It’s quick, it’s easy, and it delivers all the classic flavors you crave in a fraction of the time. Forget the canned stuff; this homemade version is infinitely better! This isn’t your grandmother’s all-day affair; it’s a streamlined, weeknight-friendly recipe that’s perfect for busy families.
Why This Recipe Works
This quick chicken noodle soup recipe is a winner for several reasons:
* **Speed:** It’s ready in under 30 minutes, making it perfect for weeknight dinners.
* **Simplicity:** The ingredient list is short and sweet, using pantry staples.
* **Flavor:** Despite the speed, the soup is packed with delicious, comforting flavors.
* **Customizable:** Easily adapt the recipe to your taste preferences and what you have on hand.
* **Health:** A nourishing and wholesome meal that’s packed with protein and vegetables.
## Ingredients You’ll Need
Here’s what you’ll need to whip up this delicious soup:
* **Chicken:** 1 pound boneless, skinless chicken breasts or thighs (thighs will yield a richer flavor).
* **Olive Oil:** 1 tablespoon (for sautéing the vegetables).
* **Aromatics:** 1 medium yellow onion, chopped; 2 carrots, peeled and chopped; 2 celery stalks, chopped; 2 cloves garlic, minced.
* **Broth:** 8 cups chicken broth (low-sodium is recommended).
* **Noodles:** 8 ounces egg noodles (or your favorite pasta shape – see substitutions below).
* **Seasoning:** 1 teaspoon dried thyme; 1/2 teaspoon dried rosemary; 1/4 teaspoon black pepper; Salt to taste.
* **Fresh Herbs (Optional):** Fresh parsley or dill, chopped, for garnish.
* **Bay Leaf (Optional):** 1 bay leaf for added depth of flavor. Remember to remove it before serving!
## Step-by-Step Instructions
Follow these simple steps to create a heartwarming bowl of chicken noodle soup:
**Step 1: Prepare the Chicken**
* Cut the chicken into bite-sized pieces (about 1-inch cubes). This will help it cook quickly and evenly. Smaller pieces also make it easier to eat in the soup.
**Step 2: Sauté the Vegetables**
* Heat the olive oil in a large pot or Dutch oven over medium heat.
* Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened and the onion is translucent. Stir occasionally to prevent burning.
* Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
**Step 3: Add Chicken and Seasonings**
* Add the cubed chicken to the pot with the vegetables.
* Season with dried thyme, dried rosemary, black pepper, and salt. If using, add the bay leaf.
* Cook for 5-7 minutes, or until the chicken is browned on all sides. It doesn’t need to be fully cooked through at this point.
**Step 4: Add Broth and Simmer**
* Pour in the chicken broth, making sure to scrape up any browned bits from the bottom of the pot. These browned bits add a lot of flavor to the soup.
* Bring the soup to a boil, then reduce the heat to a simmer.
* Simmer for 10-15 minutes, or until the chicken is cooked through and tender. The internal temperature of the chicken should reach 165°F (74°C).
**Step 5: Add Noodles**
* Add the egg noodles to the soup.
* Cook according to the package directions, usually about 8-10 minutes, or until the noodles are tender. Be careful not to overcook the noodles, as they can become mushy.
**Step 6: Adjust Seasoning and Serve**
* Remove the bay leaf, if used.
* Taste the soup and adjust the seasoning as needed. Add more salt and pepper to your liking.
* Ladle the soup into bowls.
* Garnish with fresh parsley or dill, if desired.
* Serve immediately and enjoy!
## Tips for the Best Chicken Noodle Soup
* **Use High-Quality Broth:** The broth is the base of the soup, so using a good-quality broth will make a big difference in the flavor. Homemade broth is always best, but if you’re using store-bought, choose a low-sodium option.
* **Don’t Overcook the Noodles:** Overcooked noodles will become mushy and unappetizing. Cook them al dente, just until they’re tender.
* **Sauté the Vegetables:** Sautéing the vegetables before adding the broth helps to develop their flavor.
* **Don’t Be Afraid to Season:** Don’t be shy with the seasoning. Salt and pepper are essential for bringing out the flavors of the soup.
* **Add Fresh Herbs:** Fresh herbs add a bright, fresh flavor to the soup. Parsley, dill, and thyme are all good choices.
* **Use Leftover Chicken:** This recipe is a great way to use up leftover cooked chicken. Simply shred the chicken and add it to the soup in the last few minutes of cooking.
* **Make it Ahead:** Chicken noodle soup can be made ahead of time and stored in the refrigerator for up to 3 days. The flavor will actually improve as the soup sits.
* **Freeze for Later:** Cool the soup completely before freezing in airtight containers or freezer bags for up to 2-3 months.
## Variations and Substitutions
One of the best things about chicken noodle soup is how versatile it is. Feel free to adapt the recipe to your liking. Here are a few ideas:
* **Different Noodles:** Use your favorite pasta shape instead of egg noodles. Rotini, ditalini, or even broken spaghetti work well. Gluten-free noodles can also be used.
* **Different Vegetables:** Add other vegetables to the soup, such as mushrooms, green beans, peas, or corn.
* **Spicy Kick:** Add a pinch of red pepper flakes to the soup for a little heat.
* **Lemon Zest:** Add a teaspoon of lemon zest to the soup for a bright, citrusy flavor.
* **Ginger:** Add a teaspoon of grated ginger to the soup for a warm, comforting flavor.
* **Creamy Chicken Noodle Soup:** Stir in a splash of heavy cream or half-and-half at the end for a creamier soup. You can also use coconut milk for a dairy-free option.
* **Turkey Noodle Soup:** Substitute cooked turkey for the chicken for a delicious turkey noodle soup.
* **Vegetarian Option:** For a vegetarian option, use vegetable broth instead of chicken broth and add extra vegetables, such as chickpeas or lentils.
* **Rotisserie Chicken:** A major time-saver. Shredded rotisserie chicken works perfectly in this recipe.
* **Bone Broth:** For extra nutrients and richer flavor, substitute bone broth for chicken broth.
* **Add Greens:** Stir in some chopped spinach or kale in the last few minutes of cooking for added vitamins and minerals.
## Serving Suggestions
Chicken noodle soup is a complete meal on its own, but it’s also delicious served with:
* **Crusty Bread:** For dipping in the soup.
* **Grilled Cheese Sandwich:** A classic pairing.
* **Side Salad:** For a lighter meal.
* **Crackers:** For topping the soup.
## Storage Instructions
* **Refrigerator:** Store leftover chicken noodle soup in an airtight container in the refrigerator for up to 3 days.
* **Freezer:** Cool the soup completely before freezing in airtight containers or freezer bags for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
## Recipe Card
**Quick & Easy Chicken Noodle Soup**
**Yields:** 6-8 servings
**Prep Time:** 10 minutes
**Cook Time:** 20 minutes
**Ingredients:**
* 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
* 1 tablespoon olive oil
* 1 medium yellow onion, chopped
* 2 carrots, peeled and chopped
* 2 celery stalks, chopped
* 2 cloves garlic, minced
* 8 cups chicken broth
* 8 ounces egg noodles
* 1 teaspoon dried thyme
* 1/2 teaspoon dried rosemary
* 1/4 teaspoon black pepper
* Salt to taste
* Fresh parsley or dill, chopped, for garnish (optional)
* 1 bay leaf (optional)
**Instructions:**
1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the onion, carrots, and celery and sauté for 5-7 minutes, or until softened.
3. Add the garlic and cook for 1 minute, or until fragrant.
4. Add the chicken, thyme, rosemary, pepper, salt, and bay leaf (if using). Cook for 5-7 minutes, or until the chicken is browned.
5. Pour in the chicken broth and bring to a boil. Reduce heat and simmer for 10-15 minutes, or until the chicken is cooked through.
6. Add the egg noodles and cook according to package directions, or until tender.
7. Remove the bay leaf, if used. Taste and adjust seasoning.
8. Ladle into bowls and garnish with fresh parsley or dill, if desired.
**Nutrition Information (Approximate):**
* Calories: Approximately 250-350 per serving (depending on ingredients and portion size)
* Protein: 20-30g
* Carbohydrates: 25-35g
* Fat: 8-15g
## Chicken Noodle Soup: A Bowlful of Comfort
This quick and easy chicken noodle soup recipe is a guaranteed crowd-pleaser. It’s perfect for busy weeknights, sick days, or any time you’re craving a comforting and nourishing meal. With its simple ingredients, customizable options, and delicious flavor, it’s sure to become a family favorite. So, ditch the canned soup and make this homemade version instead. You won’t regret it!
Enjoy your warm and comforting bowl of homemade chicken noodle soup! It’s more than just food; it’s a hug in a bowl.
## FAQs
* **Can I use pre-cooked chicken?** Yes, absolutely! If you have leftover rotisserie chicken or cooked chicken breasts, simply shred them and add them to the soup after the vegetables are cooked. This will shorten the cooking time considerably.
* **What kind of noodles are best for chicken noodle soup?** Egg noodles are the classic choice, but you can use any small pasta shape you like, such as rotini, ditalini, or even broken spaghetti. Gluten-free pasta also works well. Just be sure to adjust the cooking time accordingly.
* **Can I freeze chicken noodle soup?** Yes, chicken noodle soup freezes well. Allow the soup to cool completely before transferring it to freezer-safe containers or bags. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating. Note that the noodles may become slightly softer after freezing and thawing.
* **How can I make my chicken noodle soup thicker?** If you prefer a thicker soup, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the soup during the last few minutes of cooking. Stir well to combine and let the soup simmer until thickened. You can also mash some of the potatoes or beans (if using) to thicken the soup.
* **How do I prevent my noodles from getting mushy?** The key is to not overcook the noodles. Add them to the soup during the last few minutes of cooking and cook until they are just tender. You can also cook the noodles separately and add them to the soup just before serving.
* **Can I add other vegetables?** Absolutely! Feel free to add any vegetables you like. Some good options include peas, green beans, corn, mushrooms, spinach, or kale. Add the vegetables to the soup along with the noodles so they have time to cook.
* **Is chicken noodle soup good for a cold?** Yes! Chicken noodle soup is a classic remedy for a cold. The warm broth helps to soothe a sore throat, the chicken provides protein to help your body fight infection, and the vegetables provide vitamins and minerals.
* **Can I use chicken thighs instead of chicken breasts?** Yes, you can use chicken thighs instead of chicken breasts. Chicken thighs will add more flavor to the soup and stay more tender during cooking.
* **Can I make this in a slow cooker?** Yes, you can adapt this recipe for a slow cooker. Add all of the ingredients (except the noodles) to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Add the noodles during the last 30 minutes of cooking. If you are using cooked chicken just add the chicken and the noodles for the last 30 minutes.
* **What’s the best way to reheat chicken noodle soup?** You can reheat chicken noodle soup on the stovetop over medium heat, stirring occasionally, or in the microwave. Heat until warmed through. If the soup has thickened too much, add a little broth or water to thin it out.