Easy Chicken Noodle Soup

Chicken-Noodle-Soup

There’s nothing better than a big pot of homemade chicken noodle soup – it’s the ultimate comfort food for a chilly Winter’s day! But sometimes you don’t have the time to slave over the stove all day long and want to make a healthy and delish soup a bit quicker. This recipe for Easy Chicken Noodle Soup is great because it only takes about 30 minutes to make from start to finish and it’s all made in one pot!

To make it: Simply chop and sauté your veggies (the holy trinity of carrots, onions and celery), in olive oil then add minced garlic and fresh thyme. Add the chicken to the same pot (moving veggies to one side of the pot), sautéing it until no longer pink. Mix the cooked veggies and chicken together, add seasonings to taste. Now add your broth,  water and egg noodles bringing to a boil; reduce heat to a medium-high simmer and let cook for about 9-11 minutes until pasta is al dente. Garnish the soup with some fresh parsley and voila! You’ve got a big pot of comfort food ready to go, that doesn’t take all day to make and is equally delicious!


Note: If you want more noodles and a larger amount of soup, double the amount of broth and cook some extra noodles on the side to add in once the soup is done cooking. (I usually don’t add noodles right into the soup because it makes the broth a little cloudy and starchy. This recipe only uses a handful of noodles so it’s not bad to add and cook them right in with the broth and chicken and veggies using a small amount).

Easy Chicken Noodle Soup

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: Serves 6

Serving Size: 1 cup

There's nothing better than a big pot of homemade chicken noodle soup - it's the ultimate comfort food for a chilly Winter's day! But sometimes you don't have the time to slave over the stove all day long and want to make a healthy and delish soup a bit quicker. This recipe for Easy Chicken Noodle Soup is great because it only takes about 30 minutes to make from start to finish and it's all made in one pot!

Ingredients

  • 2 teaspoons olive oil
  • 1 cup onion, diced
  • 2 carrots, diced
  • 2 cloves garlic, minced
  • 1-2 sprigs fresh thyme
  • 1 pound boneless chicken breast or thighs, cut into small pieces
  • 2 celery stalks, diced
  • Sea salt
  • Freshly ground black pepper
  • 4 cups low-sodium chicken stock or broth
  • 1 cup dried egg noodles (cook extra noodles separately)
  • 2-3 tablespoons fresh parsley, chopped, for garnish (optional)

Instructions

  1. In a large pot over medium heat, heat oil.
  2. Add onions, celery, and carrots and cook until softened, 6 minutes.
  3. Add garlic and thyme and cook 1 minute more.
  4. Move veggies to one side of the pot and add the chicken. 
  5. Season with salt and pepper and cook until no pink remains, 6 to 8 minutes.
  6. Add the chicken stock and 1/2 cup of water and bring to a boil.
  7. Add noodles and cook according to package instructions.
  8. Season to taste with salt and pepper. Remove thyme sprigs and discard.
  9. Garnish with fresh parsley and serve immediately.

Notes

Note: If you want more noodles and a larger amount of soup, double the amount of broth and cook some extra noodles on the side to add in once the soup is done cooking. (I usually don't add noodles right into the soup because it makes the broth a little cloudy and starchy. This recipe only uses a handful of noodles so it's not bad to add and cook them right in with the broth and chicken and veggies using a small amount).

https://www.theartfulgourmet.com/2019/12/easy-chicken-noodle-soup/