Quick-and-Easy Chicken Noodle Soup
A warm, comforting chicken noodle soup made with sautéed vegetables and tender chicken, ready in under 40 minutes.
Ingredients
Main Ingredients
- 2 Tbsp butter
- 1 cup sliced carrots
- 1 cup chopped celery
- 1 cup chopped onion
- 1.5 tsp salt, divided
- 1 carton (32 oz) low-sodium chicken broth
- 1 tsp dried basil
- 1 tsp dried oregano
- 0.25 tsp black pepper
- 1.5 cups egg noodles
- 1 cup shredded or chopped cooked chicken breast (about 1/2 lb)
Optional Ingredients
- Fresh parsley or dill (for a brighter finish)
- A squeeze of lemon (adds freshness at the end)
- 1–2 cloves garlic, minced (for more depth)
- Bay leaf (remove before serving)
- Extra broth (helpful if noodles soak up too much liquid)
Instructions
Preparation
- Slice the carrots, chop the celery and onion, and shred or chop the cooked chicken.
- If your broth is very low-sodium, you may want to taste and adjust salt later.
Cooking the Soup Base
- Melt the butter in a large heavy pot over medium heat.
- Add carrots, celery, onion, and 1/2 tsp salt.
- Cook, stirring often, until vegetables begin to soften—about 5 minutes.
Simmering
- Add the chicken broth, dried basil, dried oregano, black pepper, and the remaining 1 tsp salt.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
Noodles + Chicken
- Add the egg noodles and simmer, stirring occasionally, until noodles are tender—about 10 minutes.
- Stir in the cooked chicken and heat through for 2–3 minutes.
- Taste and adjust seasoning if needed, then serve hot.
Notes
Best texture tip: Add noodles only when you’re close to serving. Noodles can soak up broth if the soup sits too long. A squeeze of lemon or a sprinkle of fresh herbs right before serving makes the flavor feel brighter. Common mistake to avoid: Overcooking the noodles can make them mushy. Start checking a minute early. Season gradually and taste at the end.