Super Easy Chicken Noodle Soup

By Jennifer

4 Person

45 Minutes

268 Calories

A few days ago, my good friend made me an incredible, soothing bowl of homemade chicken noodle soup when I was feeling sick. I swooned at the natural creaminess, intoxicating flavors, and perfectly cooked shredded chicken. She sent me home with a quart of leftovers, but I finished it fast and still craved more of this traditionally healing soup. Although food cooked for you by other people always tastes better, this recipe is quite delicious and worthy of making for yourself, friends, and family, especially as cold season approaches. Make your chicken noodle soup. To make this soup in 30 minutes or less, make the chicken ahead of time or use leftover chicken. Alternatively, it takes about 30 minutes to sear and braise a bone-in, skin-on chicken breast for this soup recipe; instructions for both versions are below.

Ingredients

Salt and pepper, to taste
1/2 cup fresh parsley, stems removed
3 cups dried egg noodles
1/2 tsp. thyme
1 bay leaf
2 garlic cloves, minced
1/2 leek, cleaned and diced
1 celery stick, diced
1 medium-sized carrot, diced
1 onion, diced
1 tbsp. olive oil
6 cups stock, chicken or vegetable
1 bone-in, skin-on chicken breast or 2 cups cooked chicken, shredded
2 tbsp. unsalted butter

Method

01

If working with raw chicken: Heat a large, heavy-bottomed saucepan or dutch oven over medium-high heat, and then add the butter. When the butter is fully melted, place chicken breast skin side down. Sear for 7 minutes, flip, and sear for an additional 5 minutes.
02

Add broth, cover, and cook for 10-15 minutes. Flip chicken, cover, and cook for an additional 10-15 minutes, depending on the size and thickness of the meat. Remove chicken from pot, reserving stock for soup. Once cool, shred into bite-size pieces.
03

For chicken noodle soup: Wipe out the pot and set over medium heat; add oil, onion, carrot, celery, leek, garlic, bay leaf, and thyme.
04

Stir occasionally, and cook until vegetables are soft and translucent, but not browned. Add reserved stock, and bring to a simmer. Add noodles, and cook for 5-6 minutes, or until the noodles are tender.
05

Stir in shredded chicken. Season to taste with salt and pepper. Stir in parsley leaves before serving.

Related Tags

Chicken Recipes

Chicken Breast Recipes

Chicken Soup Recipes

Chicken Noodle Soup Recipes

Super Easy Chicken Noodle Soup

3.6

( By Jennifer )

01 Information

Grade easy
Serving 4 servings
Calorie 268 Kcal
Prep Time 15 Mins
Cook Time 30 Mins
Total Time 45 Mins

02 Ingredients

Salt and pepper, to taste

1/2 cup fresh parsley, stems removed

3 cups dried egg noodles

1/2 tsp. thyme

1 bay leaf

2 garlic cloves, minced

1/2 leek, cleaned and diced

1 celery stick, diced

1 medium-sized carrot, diced

1 onion, diced

1 tbsp. olive oil

6 cups stock, chicken or vegetable

1 bone-in, skin-on chicken breast or 2 cups cooked chicken, shredded

2 tbsp. unsalted butter

03 Method

Step 1

If working with raw chicken: Heat a large, heavy-bottomed saucepan or dutch oven over medium-high heat, and then add the butter. When the butter is fully melted, place chicken breast skin side down. Sear for 7 minutes, flip, and sear for an additional 5 minutes.

Step 2

Add broth, cover, and cook for 10-15 minutes. Flip chicken, cover, and cook for an additional 10-15 minutes, depending on the size and thickness of the meat. Remove chicken from pot, reserving stock for soup. Once cool, shred into bite-size pieces.

Step 3

For chicken noodle soup: Wipe out the pot and set over medium heat; add oil, onion, carrot, celery, leek, garlic, bay leaf, and thyme.

Step 4

Stir occasionally, and cook until vegetables are soft and translucent, but not browned. Add reserved stock, and bring to a simmer. Add noodles, and cook for 5-6 minutes, or until the noodles are tender.

Step 5

Stir in shredded chicken. Season to taste with salt and pepper. Stir in parsley leaves before serving.

04 Author