Quick and Easy Chicken Noodle Soup

Quick and Easy Chicken Noodle Soup

1557
MARYVM 0

"When you don't have time to make your soup totally from scratch, this is a very easy, very good substitute."

Ingredients 30 m {{adjustedServings}} servings 161 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 161 kcal
  • 8%
  • Fat:
  • 6.1 g
  • 9%
  • Carbs:
  • 12.1g
  • 4%
  • Protein:
  • 13.4 g
  • 27%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 1357 mg
  • 54%

Based on a 2,000 calorie diet

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Directions

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  1. In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.
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Reviews 1557

  1. 2220 Ratings

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Brown Sugar Girl
11/7/2007

In a word, WONDERLICIOUS! I knocked this recipe out of the park on my first try. Here's what I did (and what you should do too): in melted butter, sauté 2 minced garlic cloves, 1 cup chopped onion, 1 cup chopped celery, and 1 cup sliced carrots. Meanwhile, chop 1/2 pound uncooked boneless, skinless chicken breast into bite-size pieces. Add chicken, the broth, basil, oregano, salt, garlic pepper, a dash or two of poultry seasoning, and a pinch or two of dried thyme to the pot of veggies. Bring to a boil, reduce heat, cover and simmer 20 minutes. Meanwhile, cook 3 cups egg noodles according to package directions in a separate pot. Add drained noodles to chicken and veggies, simmer an additional 10 minutes. Only if you want some creaminess, go ahead and add a half can of condensed cream of whatever soup (whatever flavor you choose). Voilà! A SIX-star chicken noodle soup!

SusanD112
1/12/2008

Vincenza...I could kiss you for this recipe. My 15 month old and I had a bad flu and she refused to eat any soup from the can. I was ill and at my wits end and found this recipe. I had all ingredients in the house (except for celery) and whipped this together. I didn't have the vegetable broth and had to improvise with some chicken broth granules to make all the necessary broth. I cubed raw chicken and boiled it in the soup to save time. I also added garlic. I made egg noodles on the side and added it as we ate it so the soup wouldn't get starchy. This soup was not only easy but AMAZING! Probably the best chicken soup I've eaten. UPDATE: I'm still eating this on a regular weekly basis. I make a batch almost weekly and it freezes excellent (if you don't add pasta to it until you're ready to serve). I now ALWAYS use vegetable broth as I really feel it adds to the flavor. I sautee the celery, onions and carrots along with garlic to soften them up. I also buy a rotisserie chicken and use the whole thing to make a huge batch of this soup. I triple all veggies and my 20 month old daughter eats the veggies out of the soup by the handful! This freezes REALLY well if you don't add pasta until you're ready to serve. This is a definite keeper and is still the best homemade chicken soup I've had.

Tess
11/22/2006

GREAT recipe! A few changes I made are...I sauteed the carrots along with the onion (they end up more tender), I didn't use any veg broth but all homemade chicken broth (it's richer), I added minced garlic along with the othe veggies that cook in the butter, and I doubled the noodles (this made it more a chicken & noodles dish but it was delish!). This is a great way to usue a rotisserie (sp?) chicken on the second day. I really really recommend this recipe! I also freezes well!