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Quick and Easy Chicken Noodle Soup

A comforting and nutritious chicken noodle soup that comes together in less than 30 minutes, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 cups cooked chicken, shredded Any leftover chicken works great.
  • 4 cups chicken broth Consider low-sodium options for a healthier choice.
  • 1 cup egg noodles Quick-cooking noodles that soak up flavor.
  • 1 cup carrots, sliced Adds natural sweetness and color.
  • 1 cup celery, sliced Offers a refreshing crunch.
  • 1 medium onion, chopped Enhances the soup’s base flavor.
  • 2 cloves garlic, minced Infuses depth and aroma.
  • to taste salt
  • to taste pepper
  • 2 tablespoons olive oil For sautéing and heart-healthy fats.
  • for garnish optional fresh parsley Brightens the dish and adds a fresh touch.

Method
 

Preparation
  1. Heat 2 tablespoons of olive oil in a large pot over medium heat until shimmering.
  2. Add chopped onions, sliced carrots, sliced celery, and minced garlic to the pot. Sauté until the vegetables are tender, about 5-7 minutes.
  3. Pour in 4 cups of chicken broth and bring to a boil.
  4. Stir in 1 cup of egg noodles and cook according to package instructions, usually 6-8 minutes.
  5. Stir in 2 cups of shredded chicken and season with salt and pepper to taste. Simmer for a few more minutes until the chicken heats through.
  6. Ladle the soup into bowls and garnish with freshly chopped parsley if desired.

Notes

Serve with a slice of crusty bread or a side salad. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze without noodles for up to 3 months.