EASY Homemade Chicken Noodle Soup

Homemade Soup that Fits all Schedules

Homemade chicken noodle soup has been one of my longest running recipes. I used to make a huge batch on a Saturday or Sunday and it would take me all day to finish. The recipe has definitely evolved over the years, from taking all day to now I can have this soup finished and on the table in about 90 minutes!

Eating Chicken Soup does Actually have Benefits when you are Sick

Did you know that there are actual health benefits to eating chicken noodle soup when you are stick?

  • The celery, carrots and onions provide vitamin C and other antioxidants that support your immune system.
  • Broth provides hydration, soothes your throat and supports your immune system.
  • Chicken provides protein and zinc for your immune system.
  • The noodles provide some carbs to help rev up that energy level.

How to Save Time

There are a couple of tricks I have found that can help you make this once “weekend” meal to a weeknight meal.

  • Buy a rotisserie chicken from you local grocery store. Having your chicken already cooked can save you a good 30 minutes.
  • Use cooked frozen chicken. Sometimes we will have cooked up a whole chicken and not used it all up. I will cut it up, put in ziplock baggies and freeze. You can literally toss the cut up frozen cooked chicken right into your broth.
  • Cutting your veggies up on the weekend. Carrots, onions and celery will last for 3-4 days in the fridge.

Let’s get Cooking

Start by taking your butter and melting in a pan.

Add your veggies to the melted butter and and simmer for 10-15 minutes. You want the veggies to soften up a little and also absorb some of those delicious butter flavors.

After your vegetables have softened a bit add your broth (I used bone broth) add your seasonings, except the salt. I like to leave the salt until the very end or just have each person add to their own bowl depending on their preference.

Bring the soup to a boil and then turn down to a simmer. Simmer for 30 minutes and then add your cooked chicken.

Once you have added your chicken bring it back up to a simmer for 15 minutes or until your veggies are soft. Once your veggies are to your liking turn the burner off and add the noodles. Let the soup sit for 10 minutes while the noodles soften.

I like to use the Banza chickpea pasta. They have a great flavor and add some extra protein too. I picked this box up at Costco.

So many Options

  • Pack in a thermos for cold sports practice nights
  • Freeze for quick dinners. I can have this thawed and warm in 20 minutes
  • Bring to a sick family member or friend

I LOVE this recipe because it’s not just a weekend meal. You can whip up a wonderful homemade chicken noodle soup during the week and look like the BOSSS you are!

The Easiest Chicken Noodle Soup

You can have homemade chicken noodle soup any night of the week with this recipe!
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Course: Dinner, Lunch, Main Course, Soup
Cuisine: American
Prep Time: 40 minutes
Cook Time: 1 hour
Rest time: 10 minutes
Total Time: 1 hour 50 minutes
Servings: 8
Calories: 270kcal
Author: besties.with.biceps@gmail.com

Ingredients

  • 2 tbsp Butter Kerrygold
  • 2 Carrots Diced – Large
  • 2 Yellow Onions Med sized- diced
  • 2 Celery Stalks Diced – Leaves and all
  • 8 cups Bone Broth You could use vegetable, chicken or beef broth too.
  • 1 lb Cooked Chicken Shredded or chopped – any kind of chicken meat works. Breasts, thighs whatever you have on hand.
  • 8 oz Chickpea Pasta Again any pasta will work. I like the chickpea because it's more macro friendly.
  • 2 tsp Onion Powder
  • 2 tsp Garlic Powder
  • Salt to taste

Instructions

  • Grab a large pot and start melting your butter
  • Add your chopped onions, celery and carrots to the butter and cook for 15 minutes or until the vegetables start to soften. I also like the vegetables to soak up some of the yummy flavors from the butter.
  • Once the veggies have softened add your broth and bring to a boil and then turn the heat down and let the soup simmer for 30 minutes.
  • Next up add your cooked chicken. Bring back up to a simmer and cook another 15 minutes.
  • Finally turn off the burner and add your pasta. Let the soup sit for 10 minutes while the pasta softens.

Notes

A couple ways to shorten the cooking time;
  1. Cook the chicken ahead of time and freeze.  Anytime we have leftover chicken that we can use up, I will toss in the freezer for soups.  You can toss it right in frozen.
  2. Cook the chicken on the weekend if you want to make the soup a couple days later, just leave the chicken in the fridge.  The chicken will last up to 3-4 days.
  3. Buy a rotisserie chicken from the store.
  4. Chop your veggies on the weekend.  Carrots, onion and celery will last up to a week in the fridge pretty easily.
This soup travels well in a thermos for a picnic or late night practices.  I also enjoy freezing in large mason jars for quick meals.  I can get a frozen soup on the table in less than 30 minutes.
Also have fun with it…add more or less chicken…add more or less vegetables!! There are no rules!
**when freezing in mason jars don’t fill the jar too full.  The contents need to expand**

Nutrition

Serving: 1Bowl | Sodium: 200mg | Calcium: 40mg | Vitamin C: 3mg | Vitamin A: 2660IU | Sugar: 4g | Fiber: 5g | Potassium: 234mg | Cholesterol: 50mg | Calories: 270kcal | Saturated Fat: 3g | Fat: 8g | Protein: 30g | Carbohydrates: 21g | Iron: 4mg

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