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Simple Recipes for Every Day

Quick and Easy Chicken Noodle Soup

a bowl of quick and easy chicken noodle soup with a piece of bread and a spoon.
  • Serves: 6
  • Prep Time:  15 min
  • Cook Time:  35 min

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 small yellow onion, chopped (about ¾ cup)
  • 2 celery ribs, chopped into ½-inch pieces
  • 2 large carrots, peeled and sliced into ½-inch pieces (about 1½ cups)
  • 4 cloves garlic, minced
  • 2 bay leaves
  • 8 cups chicken stock (see Note)
  • 2-3 cups shredded chicken
  • 8 ounces egg noodles (see Note 2)
  • 1 tablespoon minced flat leaf parsley
  • 1 teaspoon sea salt
  • ¼ teaspoon fresh cracked black pepper, to taste

Method

  1. Heat the olive oil in a large stockpot or Dutch oven over medium heat. Once the oil is glistening, add the onion, celery, and carrots and cook, stirring often, until the onions are translucent, about 5 minutes. Stir in the garlic and cook until fragrant, 1 minute more.

  2. Add the chicken stock and bay leaves. Increase the heat to high and bring to a boil, then reduce the heat to a simmer and cook until the vegetables are tender, about 10 minutes.

  3. Add the chicken, egg noodles, parsley, salt, and pepper. Return to a simmer and cover. Cook until the chicken is warmed through and the noodles are tender, about, about 10 minutes longer.

  4. Ladle the soup into bowls and serve.


Notes:

  1. If you like a soup with a lot of liquid, add an extra 1-2 cups of chicken stock.

  2. We prefer to use homemade egg noodles in this soup. Alternatively, you can find fresh egg noodles at many local grocery stores. If this dinner is truly last minute, using dried egg noodles or any dried pasta will totally work!