The fastest and easiest chicken noodle soup

We just had our first snow here in Alaska so I was in the mood for a nice pot of comforting and warm soup. This is the EASIEST chicken noodle soup and is ready in about 20 minutes! I like to use a can of chicken breast from Sam’s club to save on time and it tastes really good in the soup.

the-fastest-and-easiest-homemade-chicken-noodle-soupI usually use whatever type of small noodle I have on hand, but I really like whole grain macaroni. Egg noodles are perfect too or even small shells. I like the whole grain noodles because they seem to hold together better for leftovers. You don’t have mushy noodles when you reheat it. They also add a little more fiber and it’s usually what I have on hand at home, but you are welcome to use whatever you have.


This soup is so comforting and delicious. Perfect for someone sick with a cold or just because it’s cold outside. I hope you enjoy!

Print Recipe Pin Recipe Rate this Recipe
5 from 1 vote

The fastest and easiest chicken noodle soup

Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 6
Author: Melissa


  • 2 tablespoons butter
  • 1 medium onion chopped
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 2 32 oz cartons chicken broth (8 cups)
  • 1 13 oz can chicken breast or 1/2 lb cooked and chopped chicken breast
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 1 1/2 cups egg noodles or 1 cup whole grain macaroni
  • salt and pepper to taste


  • Melt the butter in a large pot over medium high heat, add onions, carrots and celery and sauté for 5-6 minutes, or until onions are translucent. Add chicken broth, chicken, basil and oregano and bring to a boil. Add noodles and cook for 6 minutes or until noodles are soft. Taste the broth and add salt and pepper as needed.
Tried this recipe?Mention @mymommystyle or tag #mymommystyle!

This is the enameled cast iron pot that I own and LOVE and used to make this soup.screen-shot-2016-10-22-at-3-22-12-pm



Don’t forget to like us on Facebook, follow our YouTube Channel, and watch our day to day happenings on Pinterest and Instagram!

Posts may contain affiliate links. If you purchase a product through an affiliate link your cost will be the same, but My Mommy Style will receive a small commission. Your support is greatly appreciated!

Linked up with Buns in My Oven, Saving 4 Six, Posed Perfection, The Pin Junkie, A Dish of Daily Life and Reinvented Collection.

You might also like:

delicious-and-comforting-cheeseburger-soupHawaiian Haystacks with no cream soup

Follow me
Latest posts by Camille (see all)
Add a comment...

Your email is never published or shared. Required fields are marked *

  • I love something super quick and easy. Thanks for sharing this recipe.ReplyCancel

  • I always crave chicken soup in the winter (especially when I’m sick), but the canned stuff never really does the trick for me. I can’t believe how quickly this version comes together! I’ll have to give this a try sometime soon.ReplyCancel

  • I saw the words, “fastest” and “easiest” and I HAD to click on your post. I kinda, well, suck when it comes to cooking. On top of that, I don’t have much patience! Whomp, whomp.

    However! Your recipe is PERFECT for me. This soup hardly takes any time at all. It’s definitely something I could manage:-)

    Thank you so much for sharing the recipe. I’ll be pinning this bad boy for sure!

    Stopping by from #ThePinJunkiePinParty!ReplyCancel

  • Always love a great bowl of soup and yours looks just delish! Thanks for linking up with us at #FoodieFriDIY – see you next week!ReplyCancel

  • 10 STARS! 
    This was excellent. Given the COVID shelter in place restrictions, I used a couple of substitutions:
    First I used two cans of Kirkland canned chicken breast. After about 5 minutes from presenting him his bowl, my husband (a snobby foodie) asked where I got the chicken and almost fell out of his chair when I told him. Then my next challenge was the parsley and bay leaf I didn’t have any. So I used Goya Sazonador Total plus some salt and pepper.  For the broth I used better than bullion to make the 8 cups.
    I did the whole thing in the 8qt Instant Pot. I sauteed the veggies first, added the broth, the canned chicken, the spices then pressure cooked 7 minutes with a 10 minute natural release. Then, I put the pot back on saute for about 15 minutes after adding the egg noodles. 
    Will totally make this again and again and again and again… Thank you lotz!ReplyCancel

  • […] The Fastest & Easiest Chicken Noodle Soup: This recipe lives up to its name by having incredibly few cooking steps. Yet the taste is too precious to believe how with fast it can be prepared. […]ReplyCancel


MyMommyStyle Meet Camille

Hello! I am Camille, a wife, mother of four, Disney obsessed, certified teacher, and reality optimist. Motherhood comes with its ups and downs, and I hope while you're here you'll find something that makes your #momlife easier!


join me on instagram



Embrace the Mom You AreMy Mommy Style

join me on instagram

Embrace the Mom You AreMy Mommy Style


8146821 f19d54f5


For weekly tips to live an awesome #momlife! Recipes | Kids Activities | Parenting | Travel | Printables | Lifestyle

Success! Now check your email to confirm your subscription.