Jeff Misenti
Difficulty Level: easy
When it comes to quick comfort food, nothing beats a hot soup, and chicken noodle soup is one of the best because of its filling noodles. This is the kind of recipe that’s perfect to cook after a busy day when takeout is chipping away at money that should go elsewhere, like a vacation. In just over half an hour, you can turn a handful of ingredients, with very little prep, into a meal that’s both delicious and filling.
The best thing about this recipe is that you’ll likely have most of the ingredients already, and you can pick up pre-cooked chicken almost anywhere. It’s the pre-cooked chicken that really brings the cook time down. Without it, you’ll need to cook the chicken, and that takes this quick and easy recipe into something that has extra steps and, worse still, extra cleanup. Check out the ingredients and cooking steps below.
Chicken Noodle Soup Recipe Ingredients
- 1 tablespoon of olive oil
- 1 tablespoon of unsalted butter
- 1 medium yellow onion, chopped
- 2 celery stalks, sliced
- 3 large carrots, cut into chunky 1-inch pieces
- 2 garlic cloves, minced
- 8 cups of low-sodium chicken broth
- 3 cups of cooked shredded chicken
- 6 ounces of wide egg noodles
- 1 teaspoon of dried thyme
- 1 bay leaf
- 1/2 teaspoon of salt, plus more to taste
- 1/2 teaspoon of black pepper, plus more to taste
- 2 tablespoons of chopped fresh chives or parsley, for topping
Chicken Noodle Soup Recipe Instructions
- Heat the olive oil and butter in a large soup pot over medium heat.
- Add the onion, celery, and chunky carrots. Cook for 5 minutes, stirring often, until the onion softens.
- Stir in the garlic, thyme, salt, and pepper. Cook for 1 minute.
- Pour in the chicken broth and add the bay leaf. Bring the soup to a gentle boil.
- Reduce the heat and simmer for 12 minutes, or until the carrot chunks are starting to soften but still hold their shape.
- Add the egg noodles and cook for 8 minutes, or until tender.
- Stir in the shredded chicken. Simmer for another few minutes, until the chicken is hot.
- Remove the bay leaf. Taste and adjust the salt and pepper.
- Ladle into bowls and top with chopped chives or parsley.