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.
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I 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.
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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!
The fastest and easiest chicken noodle soup
Ingredients
- 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
Instructions
- 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.
This is the enameled cast iron pot that I own and LOVE and used to make this soup.
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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!
I love something super quick and easy. Thanks for sharing this recipe.
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.
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!
Always love a great bowl of soup and yours looks just delish! Thanks for linking up with us at #FoodieFriDIY – see you next week!
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!
What a thoughtful review! Thank you so much for sharing your recipe~
[…] 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. […]