Quick Chicken Noodle Soup
Quick and Easy Chicken Noodle Soup is a must-have recipe in everyone’s cookbook! I haven’t posted in two weeks because I was out of commission with a cold. SO, what is a girl to do but make a giant batch of chicken noodle soup? I came up with this recipe on the fly and used what I already had on hand, and it turned out incredible!
How This Chicken Noodle Soup Came to Be:
Over the last two weeks, I had so many ideas for blog posts and recipes. But life happens, and I got sick. SO, I figured the best recipe to come back with would be the soup that got me through it all.
I came up with this recipe while I was sick, and it turned out so well! It is slightly creamy and hits the spot for a sick day! I paired a bowl of this soup with some saltines (because who doesn’t eat saltines when they are sick?)
The best part of this recipe? It took me only 28 minutes to make! Yes, I timed it lol.
This is in large part because of the implementation of a pantry staple, canned chicken breast.
I knew I wanted soup, but I couldn’t bare the thought of cooking and shredding chicken from scratch. So, I took a page out of the canned soup cookbook and used a convenience item instead!
Obviously, fresh is better, so if you have the energy to make fresh chicken or have some leftover, please use that! But, I found the canned chicken to be an easy and tasty alternative!
The Base Ingredients for Easy Chicken Noodle Soup:
- Canned Chicken Breast– This is the key to making this recipe quick and easy. It not only tastes good, but adds a lot of protein to the meal as well.
- Bone Broth– If you do not have bone broth on hand, you can just use regular chicken broth. I happen to have bone broth at the time, and it just adds a bit more flavor and protein to the dish.
- Onion– I hardly ever cook a savory meal without onion. The aromatic flavors of this vegetable further elevate this meal and add necessary flavor to the other ingredients.
- Carrot and celery– I had both of these on hand, and I personally want lots of veggies in my soup. But if you have other kinds of veggies, you can use those instead, or you can omit them altogether! I just personally love these vegetables in my chicken noodle soup.
- Cream of chicken soup– The can of cream of chicken soup makes the base creamy and a bit thicker (not too thick). It also adds some salt and flavor.
- Egg Noodles– These are my favorite noodles for a chicken noodle soup. They are sturdy enough that they hold up to the heavier ingredients, and they keep their texture when reheated (because leftovers are the best part )!
Frequently Asked Questions:
Do I have to use canned chicken?
Nope! Like I said, I made this when I was sick and just loved the convienece of the canned chicken. But if you’d rather use fresh chicken, please feel free! Just substitute the 2 cans of chicken for about 2 cups of shredded or cubed cooked chicken.
Can I reheat it?
Yes. You can reheat it in a pot or in the microwave!
Make This Chicken Noodle Soup Your Own:
This chicken noodle soup is hearty, warming, and customizable! This is meant to make YOU feel better when you are sick or whenever you are craving it! So feel free to change it around or add anything you’d like.
Just remember to take care of yourself and listen to your body.
If you try this recipe, please feel free to leave me a comment with your thoughts and questions. I’d also love to know how you customize it and make it your own! Enjoy!
Quick Chicken Noodle Soup
Ingredients
- 1 Tbsp Olive Oil
- 1 small Yellow or White Onion, diced
- 1 large Carrot, diced
- 1 stalk Celery, diced
- 2 cloves Garlic Substitute 2 tsp of garlic powder if you don't have fresh.
- 4 cups Chicken Bone Broth Use regular broth if you don't have bone broth.
- 2 cups Water
- 1 10.5 oz can Condensed Cream of Chicken Soup
- 2 12.5 oz cans Cooked Chicken Breast, drained Substitute with 2 cups for fresh cooked chicken if using that instead.
- Salt to taste
- 1 tsp Black Pepper
- 1 tsp Italian Seasoning
- 1 Tbsp Dried Parsley You can use fresh if desired
- 2 cups Dry Egg Noodles
Instructions
- In a large stock pot, add the olive oil and set the stove eye to medium heat.
- Once the olive oil is heated, add the onion, carrot, and celery and saute for 5 minutes. Then, add the garlic and cook for 30 seconds or until fragrant.
- To the pot, add the broth, water, cream of chicken soup, drained chicken breast, pepper, Italian seasoning, and parsley. Bring to a simmer and taste. Adjust and add salt to your liking.
- Bring to a boil, and then add your egg noodles. Cook this uncovered for 9 minutes or until egg noodles are cooked through.
- Serve immediately and top with additional parsley or crackers. Store in the fridge for up to 4 days and add additional water to thin the broth as needed while reheating.
- Remember to leave a rating and review on this recipe if you liked it. Enjoy!
But before you make this recipe, SLOW DOWN
Remember that food is fuel, and something meant to nourish you and for you to enjoy. There are no good or bad foods. Try and eat healthy so that you feel your best, but also allow yourself treats without any guilt attached. You deserve to eat good food, no matter what. Thank you all :).
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