Quick and Easy Homemade Chicken Noodle Soup

quick and easy chicken noodle soup in a bowl

This Quick and Easy Homemade Chicken Noodle soup takes much less time to make than traditional chicken noodle soup. It still has great flavor and is just as comforting! This recipe is dairy and soy free.

Course Soup

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 252kcal

Author Meghan

Ingredients

3 chicken breasts see note
3 cups water
1 teaspoon salt
2 tablespoons olive oil
1 cup sweet yellow onion chopped
1 cup carrots chopped
1 cup celery chopped
8 cups reduced sodium chicken broth
1 tablespoon Better than Bouillon chicken bouillon optional
8 ounces egg noodles
¼ teaspoon poultry seasoning optional
1 tablespoon fresh parsley finely chopped
Salt and pepper to taste

Instructions

Prepare the Chicken

Add chicken breasts to the insert of slow cooker or Instant Pot. Cover with water and add salt.
3 chicken breasts, 3 cups water, 1 teaspoon salt
Cook using "slow cook" function on high for about 2 hours for thawed chicken breasts or about 4 hours for frozen chicken breasts. Frozen chicken will take about 6-8 hours on low. Continue cooking chicken until internal temperature registers at least 165°F and chicken shreds easily.
Remove the chicken breasts from the insert to a plate with a slotted spoon. Shred with two forks. Keep warm.

Saute the Vegetables

In a large stock pot, heat the oil over medium heat.
2 tablespoons olive oil
Add the onion, carrots and celery with a sprinkle of salt.
1 cup sweet yellow onion, 1 cup carrots, 1 cup celery
Saute, stirring occasionally, until the vegetables have started to soften. The celery and onions will be softer than the carrots.
Add the chicken broth and bouillon to enhance the flavor, if desired.
8 cups reduced sodium chicken broth, 1 tablespoon Better than Bouillon chicken bouillon
Add fresh or dried herbs like thyme, poultry seasoning or a bay leaf.
¼ teaspoon poultry seasoning
Bring the soup to a simmer and continue cooking until the carrots are cooked through, about 15-20 minutes.

Cook the Noodles

Bring the soup just to a boil and add the egg noodles directly to the soup.
8 ounces egg noodles
Cook the noodles according to the package directions, about 8-12 minutes, until al dente or softer if you prefer.

Finish the Soup

Add the shredded chicken to the soup and cook on low to heat chicken.
If needed, add extra broth or water, as the noodles will have soaked up liquid during cooking.
Add chopped fresh parsley and freshly ground black pepper. Adjust the salt.
1 tablespoon fresh parsley
Serve the soup immediately. The longer the soup sits, the softer the noodles will be.

Notes

You can use rotisserie chicken instead of slow cooking chicken breasts. Use only white meat or both white and dark. Shred the chicken and add it to the soup at the end.

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Nutrition