Quick and Easy Chicken Noodle Soup
A comforting classic made from scratch in 30 minutes. Juicy chicken, tender noodles, rich broth — all made in one pot. Real food, real fast.
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Ingredients
- 2 boneless skinless chicken breasts
- 8 cups chicken broth (low sodium recommended)
- 2 cups water
- 4 celery stalks, chopped
- 4 carrots, peeled and chopped
- ½ onion, diced
- 1 tsp minced garlic
- ¼ tsp dried thyme
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
- 2 bay leaves
- 2 cups egg noodles (or pasta of choice)
Instructions
- Add chicken, broth, water, celery, carrots, and onion to a large pot. Bring to a boil.
- Once boiling, reduce heat to low. Cover and simmer for 20–25 minutes, or until chicken is cooked through (internal temp 165°F).
- Remove chicken, shred it, and return it to the pot.
- Stir in garlic, thyme, salt, pepper, bay leaves, and noodles. Simmer uncovered for about 10 minutes or until noodles are tender.
- Remove bay leaves. Taste and adjust seasoning if needed.Serve warm with crusty bread or crackers.
Notes
Optional Add-Ins
- A splash of lemon juice at the end (brightens the broth)
- Spinach or kale, stirred in at the end
- Use cooked rice or potatoes instead of noodles
- Make it creamy: add ½ cup cream in the last few minutes
Tips
- Want it fast? Use shredded rotisserie chicken and skip the simmer time — just cook the veggies until soft, then toss the chicken in.
- Cook noodles separately if storing for later to avoid sogginess.
- Freezer friendly (without noodles).