Quick Chicken Noodle Soup
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Experience the ultimate comfort food with this quick chicken noodle soup. This is simple enough you can even make it when you are sick. I actually made it for this post on a day I was sick. It was just what I needed.
The simplicity of this recipe is it’s strength. You can enjoy the goodness of this homemade chicken noodle soup without spending hours in the kitchen. This quick chicken noodle soup only takes about 40 minutes to make. Whether you are under the weather or just craving a bowl of comfort, this soup is a dish that’s both delicious and convenient.
Ingredients to make Quick Chicken Noodle Soup
- BUTTER
- CARROTS
- ONION
- CELERY
- GARLIC
- CHICKEN BROTH
- SALT
- PEPPER
- DRIED PARSLEY
- SHREDDED COOKED CHICKEN
- MEDIUM SHELL PASTA
This recipe includes all the traditional ingredients for homemade chicken noodle soup. It has juicy chicken, fresh veggies, and tasty noodles in a delicious broth. I’m telling you it’s the perfect go-to recipe for chilly evenings.
The thing that makes this quick is you use cooked chicken. This is a perfect recipe to use that store bought rotisserie chicken. I actually like to cook up a bunch of chicken breasts in my slow cooker along with a little chicken broth.
Also, I season the chicken with a little onion powder, garlic powder, and paprika. Cook for 8 or so hours.
Then I shredded it or allow it to cool and dice it up. Next, I bag it up in quart sized freezer bags and freeze. Then, I have it on hand already to go for recipes just like this.
How to make Quick Chicken Noodle Soup
This soup begins by cooking some onion, carrots, and celery with a little butter until tender. Now in some garlic and cook for a minute. Then add in chicken broth, salt, pepper, parsley, and the cooked chicken. Bring it all to a boil.
Add in the pasta and simmer for about 10 -12 minutes until the pasta is tender. I used medium shell pasta, but use what kind of pasta you like.
Also, know that this soup is generous on the noodles. This is the way my family likes it. If it’s too much pasta for your liking, feel free to reduce the amount you use.
This soup is so simple. Enjoy a steamy bowl of this soul-soothing classic. Be ready to warm your heart and satisfy those taste buds! I have a feeling this recipe will be one you will be making often.
Frequently Asked Questions
What type of noodles work best for chicken noodle soup?
You can use any type of noodles you prefer for chicken noodle soup. I use medium shell noodles in this recipe. You can use different types of pasta, like egg noodles or spaghetti, in this recipe. Use what you have available.
Can I add extra vegetables to the soup?
Absolutely! Feel free to customize the soup by adding your favorite vegetables, such as peas or spinach. Just add them to the soup during the last few minutes of cooking to ensure they’re tender but still vibrant.
How should I store leftovers?
You can store leftover chicken noodle soup in an airtight container in the refrigerator for up to 3-4 days. Reheat individual servings in the microwave or on the stovetop until heated through before serving.
Can I freeze this soup?
Yes, this soup freezes well! Let it cool completely before transferring it to freezer-safe containers or resealable bags. Freeze for up to 2-3 months.
Thaw overnight in the refrigerator before reheating on the stovetop or in the microwave. You may need to add a little extra broth or water when reheating, as the noodles may absorb some of the liquid during freezing.
FOR MORE RECIPES LIKE THIS, TRY:
- Creamy Chicken Noodle Bake
- Slow Cooker Chicken Noodle Soup
- Sicilian Chicken Noodle Soup
- Cashew Chicken with Noodles
Quick Chicken Noodle Soup
Real Mom Kitchen
Ingredients
- 2 Tbsp butter
- 2 medium carrots peeled and diced
- 1 medium onion diced
- 2 stalks of celery diced
- 2 tsp minced garlic
- 8 cups chicken broth
- 2 tsp salt
- ½ tsp pepper
- 1 tsp dried parsley
- 2 cups shredded cooked chicken
- 2 cups medium shell pasta
Instructions
- Melt butter in a stock pot over medium heat. Add the carrots, onion, and celery. Cook until the vegetables are softened. Add in the garlic and cook for 1 minute.
- Add the chicken broth, salt and pepper, parsley, and cooked chicken. Bring the soup to a boil. Add the shell pasta and reduce to a simmer. Cook about 10-12 minutes, stirring occasionally, until the pasta is tender. Serves 6-8.
Nutrition
This recipe is adapted from The Baker Upstairs.
