This hearty chicken noodle soup is ready in under 45 minutes and full of rich flavor. It’s sure to become a family favorite.
It’s already mid-August and I’m really try to savor these last days of summer. But, the days are getting shorter and I know that Fall is on the way.
As much as I love Summer, I like Fall almost as much and when the weather starts to turn cooler, it definitely puts me in the mood for soups and stews. They just make you feel warm and cozy.
I’ve been making this chicken noodle soup for many years and it’s a family favorite. It’s great for busy weeknights because it can be on the table in under 45 minutes, from start to finish.
I usually serve it with a salad and some warm bread. Simple and delicious!
Soup is actually a very easy thing to make. This homemade chicken noodle soup has only six main ingredients.
You could make this recipe even more simple by buying carrots, celery and onion that are already chopped. I also usually use uncooked chicken, but if you have cooked chicken on hand (like a rotisserie chicken), you can definitely use that instead.
The other thing I love about making soup is that it’s usually just as easy to make a double or triple batch. This chicken noodle soup, in particular, is easy enough to make on a weeknight and it freezes beautifully.
I usually portion it out into single servings, which makes it great to grab for lunch or a super quick dinner.
What Should I Serve with Homemade Weeknight Chicken Noodle Soup?
Easy Weeknight Chicken Noodle Soup
This hearty chicken noodle soup is ready in under 45 minutes and full of rich flavor. It's sure to become a family favorite.
Ingredients
- 2 tbsp olive oil
- 1 lb boneless skinless chicken breast
- 2 medium or large carrots, peeled and chopped
- 2 large stalks of celery, chopped
- ½ medium onion, chopped
- 1 tsp poultry seasoning
- 1 tsp salt
- ½ tsp pepper
- 6 cups chicken stock
- 1 cup short cut pasta
Instructions
- Heat olive oil in a large soup pot over medium heat.
- Add carrots, celery, onion, poultry seasoning, salt and pepper.
- Sauté for about 5-7 minutes until the onions are translucent.
- Add chicken stock, increase heat to high and bring to a boil.
- While waiting for soup to boil, cut chicken into one inch pieces.
- Once soup comes to a boil, turn heat down to medium, add the chicken and let it poach for about 5 minutes.
- Stir in pasta and let it cook for 8-10 minutes, until tender.
- Remove from heat immediately or the pasta will continue to cook and will soak up the liquid and become overdone.
Notes
If you are not going to serve immediately, you can let the soup simmer, covered, over low heat without the pasta. 10 minutes before you’re ready to eat, increase heat to medium high, add pasta and cook as directed above.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 437Total Fat: 16gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 107mgSodium: 1196mgCarbohydrates: 25gFiber: 1gSugar: 7gProtein: 46g
ENJOY!
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