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Quick and easy chicken noodle soup recipe

Quick and easy chicken noodle soup recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Chicken soup
  • Chicken noodle soup

This is a tasty comforting cold weather, or just general pick me up, dish that I serve alongside a decent crusty loaf and some butter. Essentially this is my take on an American dish, however, in the Unites States they use a "German style egg noodle" that I can't find an alternative for in the UK so I've swapped it out for mini fusilli pasta and added a few herbs to give it more flavour.

Derbyshire, England, UK

6 people made this

IngredientsServes: 4

  • 2 teaspoons butter
  • 1 medium onion
  • 2 sticks celery
  • 2 medium carrots
  • 2 cloves garlic
  • 1 teaspoon sage
  • 1/2 teaspoon thyme
  • 1/2 teaspoon rosemary
  • 1/2 teaspoon black pepper
  • 1 bay leaf
  • 1L chicken stock
  • 4 cooked chicken thighs
  • 250g mini fusilli pasta
  • pinch of salt and pepper

MethodPrep:10min ›Cook:20min ›Ready in:30min

  1. In a large pan melt the butter over a medium heat.
  2. Roughly dice the onion, celery and carrots, add to the pan and cook until the onions soften, about 5 minutes,
  3. Add the sage, thyme, rosemary, black pepper and bay leaf then stir through the vegetables.
  4. Pour in the stock, turn up the heat and bring to the boil, once boiling turn down the heat and allow to simmer for 5 to 10 minutes.
  5. Shred the chicken, add to the pan and allow the stock to come back up to a simmer.
  6. Add the pasta, stir through and cook for the recommended cooking time.
  7. Check the seasoning and add salt and pepper to taste.


This is a pretty simple dish so it's the quality of the stock used that really makes it, if you can't get hold of a decent chicken stock use a cheap "stock pot" and add a small amount of oyster sauce and dark soy sauce to give it a richer flavour.

See it on my blog

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Oma's Easy Chicken Noodle Soup Recipe

Make my easy chicken noodle soup recipe made from scratch! Yes, you could make this using store-bought chicken broth.਋ut why pay more for something that doesn't taste as great as home-made?

Buy the least expensive chicken you can - whole or parts - and simmer with soup veggies to make a stock that's really flavorful.

You can also be creative and use barley or rice instead. And then add whatever veggies you like! Hühner-Nudelsuppe! Oma-style!

Grab your copy of Oma's favorite soups collection in Quick Fix German Soups e-Cookbook. You'll LOVE it! 

Take a peek at all Oma's eCookbooks. They make sharing your German heritage a delicious adventure!

Why I Make (and Love!) This Shortcut Soup

I have this image of my idealized self, where I have a big pot of warm-your-soul soup burbling away, as I use Florence Nightingale-type healing powers to care for my poor, dear, sick family whenever colds may strike.

Sure. Nice try, idealized self.

I don’t know about you, but when the school nurse calls to tell me I need to pick up a sick kiddo, I generally haven’t planned ahead to fire up a long-simmering chicken noodle soup.

My real-world self dashes past the grocery store on the way to the school, nabbing cold medicines that we apparently ran out of (but no one bothered to add to my shopping list), along with the ingredients to throw this shortcut Rotisserie Chicken Soup together in the few minutes I’ll have back at home (before the nurse inevitably calls again to tell me kid #2 just succumbed).

When we need chicken noodle soup, we need it NOW. My real-world self knows this.

But the little idealized self lurking inside me wants it to be lovingly homemade, not that gloppy processed-tasting stuff that dumps from a can.

This version of delicious shortcut chicken noodle soup is where the two “me’s” meet … real-world-quick-and-easy meets idealized-self-homemade.

I feel like a parenting hero (inwardly patting myself on the back – mom saves the day in the face of virus-induced doom), and I chalk up a win for the day.

Which is awesome, because I know by tomorrow, I’ll be personally enjoying the cold my kids just dragged home to me. Yay. Lucky I made a big batch of this chicken soup!

So let me give you the low-down on some little tricks and tips here … and you can be a family hero, too!

Quick & Easy 15-Minute Chicken Noodle Soup Recipe

You can get a bowl of this delicious chicken noodle soup on the table in 15 minutes flat! Loaded with big chicken pieces and soft wide noodles, this amazing soup is a complete MEAL!

Have you ever eaten a chicken noodle soup with hardly any chicken? ) My chicken noodle soup recipe is LOADED with chicken and will not let you down! If I go through the trouble of making a soup, I want it to feed my family &ndash no skimping on chicken allowed! This 15-minute chicken noodle soup is so stick-to-your-ribs satisfying, it will certainly feed you well! All this chicken and noodles floating in a bowl of steaming hot chicken stock &ndash mouthwatering!

So how do I get it done in just 15 minutes? The secrets are store-bought Rotisserie chicken and packaged chicken stock! No need to cook your own chicken from scratch when the supermarket can do it for you, as the price of the yummy Rotisserie chicken is about the same as the raw chicken :) You can snag the whole beautifully browned Rotisserie chicken for $5 in Costco!

This chicken soup recipe is great for your budget &ndash it makes 8 main-dish servings with very common and inexpensive ingredients &ndash chicken, noodles, onion, celery and chicken stock. To save even more money, you can make your own chicken stock from chicken bones &ndash just put the chicken bones and scraps in a crockpot, fill crockpot with water and cook on low for 8 hours. Stay tuned for a detailed recipe for easy crockpot chicken stock!

Here&rsquos the game plan to get this easy chicken noodle soup on the table in 15 minutes:

  1. Put the chicken stock, onion and celery in the pot and bring to boil over High heat
  2. While the chicken stock is heating up to boiling, chop the chicken
  3. Add chicken and noodles to pot and boil until noodles are cooked

Egg noodles cook really quickly in 5-8 minutes. You need half of the 15-minute time frame to bring chicken stock to boil, and the other half to cook the noodles in it. Cooking the noodles in the chicken stock alongside chicken pieces makes the noodles soak up every bit of chicken flavor &ndash mouthwatering!

What goes in the noodle soup

And here’s what I put in the soup:

Noodles – Chinese noodle soups are traditionally made with thin egg noodles (pictured above, and below in the soup). Fresh ones (sold in the fridge section) have a better texture than dried. But any noodles will be fine here – fresh or dried, rice noodles, white or yellow noodles, Hokkien, Singapore noodles, wide, thin, vermicelli, ramen noodles (yup!), diet noodles (like konyaku – been there, done that), zoodles (been there too). Really. ANY noodles will be great in this broth!

Bok Choy (also known as buk choi, buk choi, pak choi, or pok choi – crazy right. ) – or any vegetables. I like bok choy because you just split them in half down the middle and bam! You’re done! (Recipe notes includes an extensive list of chopping and cook directions for common vegetables)

Cooked Chicken (poach it using this method that guarantees juiciness)- or any other protein, as desired. Everybody keeps little containers of cooked shredded chicken in the freezer, right?!

Green onion or coriander/cilantro, or chives, or even finely sliced onion (red, white, yellow brown) – something for a little hit of freshness.

Reader Interactions


Hi Bee, I can’t tell you how much I love exploring your recipes! Thanks for giving such simple, easy to follow instructions for a comforting meal any time of the day.

I’m sure this soup tastes delicious. All of your recipes that I have tried have been an absolute success!

I’m sure this soup tastes delicious. All of your recipes that I have tried have been an absolute success!

i made this and it was YUMMO!! so good and not super heavy!!

This recipe is absolutely AMAZING. I was looking for a chicken soup recipe that was
“different” and this fit the bill. My goodness, I could bathe in this (tho I promise I won’t) Thank you for posting this.

Hi Kate, thanks for trying my Chinese chicken noodles soup recipe.

This was my first time making soup. This recipe is delicious and easy to follow. My family loved it! ?
your site is my go-to recipe book when I need to find a good recipe quick and I know it’s going to be good.
Thank you for sharing! ?

Easy chicken noodle soup recipe

If you want a thicker soup, there are two options. You can thicken it with a slurry of cornstarch and water. Stir the cornstarch into the hot stock and allow to cook until thickened. Alternatively, blend half of the soup before adding the chicken and noodles. This will add a bit more body to the soup without needing a starch.


  • Four cans chicken broth (14.5 ounces)
  • A can of vegetable broth (14.5 ounces)
  • 1 pound chopped chicken breast (it should be boneless and skinless)
  • 11/2 cup egg noodles
  • Sliced carrots (a cup)
  • Tablespoon of butter
  • Chopped celery (1 a cup)
  • Two chopped onions
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 1 teaspoon dried oregano
  • Four minced garlic cloves
  • 3-4 mushrooms that have been finely chopped
  • 2 tablespoons of sweet corn either canned or frozen
  • 2 tablespoons Soy sauce
  • 2 tablespoons olive oil

Recipe Summary

  • 8 cups water
  • 2 tablespoons oil (I like to use sesame oil)
  • 2 boneless, skinless chicken breast halves, cut into bite-size pieces
  • 1 carrot, shredded
  • 1 cup thinly slivered cabbage (like for coleslaw)
  • 2 cloves garlic, minced or crushed
  • 1 teaspoon peeled and grated fresh ginger (optional)
  • 4 packages chicken- or oriental-flavor ramen noodles
  • Soy sauce to taste

Bring water to a boil in a soup pot. While water comes to a boil, heat oil in a large skillet over medium-high heat until hot. Sauté chicken until browned on all sides and cooked through.

Once water comes to a boil, add sautéed chicken, carrot, cabbage, garlic, and ginger to pot. Cook 2 minutes, then add ramen noodles along with only 2 of the flavor packets that come with the noodles. Cook 3 minutes and not a second longer &ndash ramen is best when not cooked to death. Taste, then add a slosh of soy sauce if you like. (I like.) Note: My kids love the taste of ramen noodles, and I love how quickly they cook. Several of the recipes in this book show you how to jazz up a simple package of ramen to add more nutrition and better flavor. One hint: Never use all the seasoning packets if you're using multiple packages of ramen. You'll probably find that you can get good flavor using half as many of the packets as you have packages of ramen. But don't throw away the unused packets I set them aside and use them to make broth for other recipes.

Serving Homemade Chicken Noodle Soup

There it is - you've made soup! It's delicious and so easy, I bet like me you'll never go back to canned.

What to serve with chicken noodle soup:

Can you freeze chicken noodle soup?

Yes, this freezes well - cook the noodles to just al dente, cool and transfer to freezer-safe containers. Alternately, you can freeze without the noodles and add when reheating (or just leave out for a lower carb option).