Quick and Easy Chicken Noodle Soup

Story by Holly
Quick and Easy Chicken Noodle Soup
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As one part of a two working mom team, take it from me when I say that the ladies of The Modern Proper know a great simple dinner when we see one. With that being said, I can promise you that I’m a reliable source when I say that this quick and easy homemade chicken noodle soup is a game changer.

What’s so great about this meal, you ask? Well, aside from the fact that your family will love the way it tastes (who doesn’t love chicken noodle soup?), you can feel good that you’re feeding them a home cooked meal full of the good stuff. Chicken broth, veggies, some dried herbs, a store-bought rotisserie chicken, and some egg noodles are all it takes to feed your family a meal full of flavor, nutrition and love. Yeah, you got this!

Quick and Easy Chicken Noodle Soup

Chicken Noodle Soup made from scratch, without breaking a sweat.

I’ve gotta be honest, even as a professional food blogger there are many nights I struggle with dinner (especially if I’ve been cooking for the blog all day). Far too often my kids’ hunger arrives before my meal plan does. In those situations, rather than panic or head for the nearest fast food joint, I simply rely on my forever best friend homemade chicken noodle soup.  

This recipe for simple and easy Chicken Noodle Soup from scratch has been saving my bacon several times a month for at least the last 5 years. I love that this dish comes together in less than 30 minutes and uses ingredients I usually already have on hand.

What’s in homemade Chicken Noodle Soup? 

Shredded Chicken + Chicken Stock:

One of my favorite things about this quick and easy chicken noodle soup is how clean the ingredients are. It’s a delicious and wholesome way to get good food into the bellies of your loved ones!     Of course, we’d all love to have homemade chicken stock and freshly cooked chicken on hand, but sometimes boxed stock and a store-bought rotisserie chicken is the best we can do, and you know what? That’s okay! I promise you, no one will be the wiser and your sanity will be spared in the process. 

OnionsCeleryand Carrots, oh my! 

In Cajun cooking, the trio of carrots, onions and celery is known as a mirepoix. This quick and easy chicken noodle soup isn’t a cajun recipe, but the flavors of the holy veggie trinity sure do make it taste phenomenal (plus saying French words is fun, amiright?).

Egg-cellent noodles, FTW.

I’m not going to tell you to make homemade egg noodles for this recipe, because that would be mean. Don’t get me wrong, they’d be absolutely delicious, but let’s not kid ourselves. Ain’t nobody got time for that. For the sake of ease, I always try to keep dried egg noodles on hand in my pantry or, when I want to take things up a notch, hit up the refrigerated section of the grocery store to buy fresh egg noodles (that have been conveniently made by someone else). Not only is the texture of these noodles perfect for that classic chicken noodle slurp, they are higher in protein than their egg-free counterparts which is always welcome in my book. 

So there you have it, folks. Lots of shortcuts and tricks along the way, but in the end, we’re looking at a hearty and healthy homemade chicken noodle soup that took you less that 30 minutes. Make this, and then go ahead and pat yourself on the back, because you deserve it. 

Quick and Easy Chicken Noodle Soup

Other Quick & Easy Chicken Dinners: 

Quick and Easy Chicken Noodle Soup

If you make this quick and easy Chicken Noodle Soup we’d love to hear about it! Be sure to snap a photo, add it to your Instagram feed or stories, and tag us @themodernproper and #themodernproper if you do. Also, feel free to leave a comment on the post and tell your friends where you discovered the recipe.

Quick and Easy Chicken Noodle Soup

Serves 4

Ingredients

1 tbsp olive oil or butter
1 small onion, chopped about 1/2-3/4 cup
2 ribs of celery, chopped
1-2 large carrots, peeled, sliced about 1- 1 1/2 cups
4 cloves garlic, minced
2 bay leaves
8 cups chicken stock
2-3 cups cooked shredded chicken*
6 oz egg noodles**
1 tbsp flat leaf parsley, minced
1 tsp salt
1/4 tsp pepper to taste

Method

  1. Add the butter or olive oil to a large pot over medium heat. Add the onion, celery and carrots and cook until the onion is translucent, about 5 minutes. Add garlic and sauté for 1 minute longer.
  2. Add the chicken stock along with the bay leaves. Bring to a boil.
  3. Add chicken and egg noodles.
  4. Reduce heat to medium. Add the parsley, salt and pepper. Maintain a low boil/heavy simmer for 20 minutes until the noodles are cooked through and the veggies are tender.

Cooking Notes:

* Anytime I make a roast chicken for dinner, I save the leftover shredded chicken in the freezer for this soup. A rotisserie chicken also works well and might even make two batches!
** Homemade noodles in this soup taste amazing, but I never have time for that. Instead, I like to buy fresh egg noodles (normally there's a fresh pasta section) from the grocery store. If this dinner is truly last minute, I use dried egg noodles or even dried spaghetti/macaroni noodles work well!