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Chicken Noodle Soup the Quick ‘N’ Easy Way

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This is a recipe for homemade chicken noodle soup that my mother created. It has a really fresh, savory, home-cooked taste, and the total time to make it is only half an hour – a prep time of 10 minutes and a cook time of less than 20.

It’s almost as quick as a can of soup, and so much more delicious. The trick to this one is that you cut up the chicken into bite size pieces before you cook it – that way each piece cooks into one juicy little morsel.

This recipe freezes well, making it a terrific make-ahead freezer meal! You get home cooked soup in the time it takes to heat it in the microwave.

Overhead view of homemade chicken noodle soup

Chicken Noodle Soup

Here’s everything you’re going to need, in one picture. Egg noodles, chicken broth, carrots, onion, celery, salt, pepper and some butter (I recommend Kerrygold for the best flavor).

Ingredients for homemade chicken noodle soup

If you make your own chicken stock and have some on hand, you can certainly use it. If not, I like the flavor of the Swanson “100 Natural” Broth.

I don’t like the low sodium version because it’s flavorless. Instead, I use the regular version just add very little table salt to the recipe. It does need some salt for flavor.

And in case you haven’t heard, salt isn’t as bad for us as we’ve been told. You only need to avoid it if a doctor has advised you to.

Instructions

The full recipe is down below, but here are the steps, complete with photos.

1. Cut the chicken breast into 1/2 inch cubes. Sprinkle them lightly with salt and ground black pepper. Cover it and put it in the refrigerator for now.

Seasoned chopped chicken ready to be cooked

2. Clean and chop the carrots, celery, and onions.

3. Put the butter in a large saucepan and add the chicken cubes. Brown for 5 minutes, turning the pieces so they brown evenly.

Chopped chicken cooking in sauce pan with butter

4. Pour two cans of chicken broth into the pan and bring to a boil.

Chicken broth being poured into sauce pan

5. Add the chicken cubes, onions, celery, carrots, salt and black pepper. Return to full boil and then immediately reduce the heat to a low boil and let it cook for 5 minutes.

Carrots being poured into sauce pan

5. Add the wide egg noodles and return to a medium boil for 7 minutes.

Stirring the homemade chicken noodle soup as it cooks

And serve! That’s it. It’s very filling, so you can serve it with just some nuts, crackers and fruit, as pictured, and you’ve got a full meal.

Chicken noodle soup in bowl with crackers
Bowl of chicken noodle soup on orange plate with crackers
Yield: One large saucepan

Chicken Noodle Soup the Quick ‘N’ Easy Way

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

This is how my mom taught me to make chicken soup. The chicken and veggies are fresh cooked and seasoned, and then you add some packaged broth, noodles, etc. So it's really easy to make, but it tastes so homemade.

Ingredients

Recommended Equipment

  • Sauce Pan

Instructions

  1. Cut the chicken breast into 1/2 inch cubes. Sprinkle them lightly with salt and ground black pepper. Cover it and put it in the refrigerator for now.
  2. Clean and chop the carrots, celery and onions.
  3. Put the butter in a large sauce pan and add the chicken cubes. Brown for 5 minutes, turning the pieces so they brown evenly.
  4. Pour two cans of chicken broth into the pan and bring to a boil.
  5. Add the chicken cubes, onions, celery, carrots, salt and black pepper. Return to full boil and then immediately reduce the heat to a low boil and let it cook for 5 minutes.
  6. Add the noodles and return to a medium boil for 7 minutes.

Did you make this recipe?

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