Quick and Easy Chicken Noodle Soup Recipe
This quick and easy chicken noodle soup is a comforting homemade classic, perfect for a cozy meal. Made with tender shredded chicken, flavorful chicken stock, fresh vegetables, and soft egg noodles, it’s a hearty and satisfying soup that’s simple to prepare in just under an hour.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Broth and Chicken
- 2 (32 ounce) cartons chicken stock
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 pound boneless chicken (breast, thighs or tenderloins)
Vegetables and Soup Base
- 1 cup finely diced carrots
- 1/2 cup finely diced celery
- 10.5 ounce can cream of chicken soup
Noodles and Seasoning
- 3 cups water
- 3 cups egg noodles, uncooked
- Salt and pepper, to taste
Instructions
- Prepare the broth and chicken: In a large stock pot, combine 2 cartons of chicken stock, poultry seasoning, garlic powder, onion powder, and 1 pound of boneless chicken. Stir well to mix the ingredients.
- Cook the chicken: Cover the pot and simmer on medium to medium-high heat for 20-25 minutes, or until the chicken is fully cooked through.
- Shred the chicken: Carefully remove the chicken from the pot using tongs, then shred or cut it into pieces using two forks. Be cautious as the chicken will be hot.
- Return chicken to pot: Place the shredded chicken back into the stock pot with the broth.
- Add vegetables and soup base: Stir in the finely diced carrots, celery, and the can of cream of chicken soup until well incorporated.
- Add water and noodles: Pour in 3 cups of water and add 3 cups of uncooked egg noodles to the pot. Stir to combine all ingredients.
- Simmer until tender: Cover and cook on medium heat for 15-20 minutes until the vegetables are tender and noodles are soft and cooked through.
- Season to taste: Taste the soup and add salt and pepper as needed, usually a couple teaspoons of salt and about a teaspoon of fresh black pepper, adjusting to your preference.
- Serve: Ladle the hot chicken noodle soup into bowls and serve immediately for a warm, comforting meal.
Notes
- Use any boneless chicken parts you prefer, such as breasts, thighs, or tenderloins.
- For a thicker broth, feel free to add an extra half can of cream of chicken soup.
- If you like your soup spicier, consider adding a pinch of cayenne pepper or chili flakes when seasoning.
- The soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Feel free to substitute the egg noodles with any pasta of your choice, keeping cooking times in mind.