Everyone needs a comforting Chicken Noodle Soup recipe to keep in their back pocket and this one is quick and easy, souper delicious (pun intended), and ready in just 30 minutes!
The minute the weather cools off, I’m instantly in soup mode. Don’t get me wrong, I love soup year round, but there is just something about a big bowl of soup when is chilly outside. Cozy & comforting and I love it.
Chicken Noodle Soup is so incredibly simple and basic, but I don’t care because it’s just so good. It’s perfect for chilly days, when you’re feeling under the weather, to bring to friends or family, the list goes on.
And let me tell you– this recipe is a keeper! It’s made in one pot, ready in under 30 minutes, and has a serious amount of flavor.
Here is what you’ll need to make this Quick and Easy 30 minute Chicken Noodle Soup:
- yellow onion
- fresh thyme
- bay leaves
- chicken broth
- boneless, skinless chicken breasts
- wide egg noodles
- salt + pepper
- saltine crackers, for serving
How do you make chicken noodle soup?
Well, it’s quite simple actually! Start by melting a few T butter in a large dutch oven or stock pot, then add in your carrots, celery, onion, shallots, and thyme. I love cooking these veggies in butter because it adds so much flavor.
Next we’ll add in our garlic and stir it around until its nice and fragrant. (We added the garlic later to make sure we didn’t burn it. Garlic burns very easily and quickly!)
Pour in your broth, season with salt and pepper, and toss in a couple bay leaves. Now we’ll bring it to a boil and add in our raw chicken and simmer until the chicken is cooked.
Once the chicken is cooked, remove it from the pot and set aside to shred. While your chicken is off to the side being shredded, go ahead and add in your noodles and return to a boil and cook until noodles are cooked to your liking.
Discard the bay leaves and thyme sprigs, add the chicken back to the pot and adjust the salt and pepper at this time.
That’s it! Serve in bowls garnished with fresh parsley and saltines and dig in!
Can you freeze this Chicken Noodle Soup?
Yes, most definitely! This soup freezes really well. Cook the soup per the instructions, and then transfer to freezer safe containers and let it cool completely before putting in the freezer.
When you are ready to eat it, simply take it out of the freezer and let thaw. Heat up accordingly and enjoy!
Is the chicken cooked ahead of time?
To save time and reduce the amount of pots and pans I used, I added the raw boneless, skinless, chicken breasts directly into the boiling soup and just cooked it that way.
However, if you have a rotisserie chicken or any other pre-cooked chicken you would like to use, simply skip that step and add it into the soup.
Is this Chicken Noodle Soup gluten free?
No, it is not, however, a simple noodle substitution is all you need to do in order to make it gluten free! Choose your favorite gluten free noodle instead and it will be!
What kind of chicken should I use for chicken noodle soup?
I prefer using boneless, skinless chicken breasts, however, boneless chicken thighs would work as well!Print
Quick and Easy 30 Minute Chicken Noodle Soup
- 3 T butter
- 1/2 yellow onion, diced (about 1 cup)
- 1 small shallot, finely chopped (about 1/4 c)
- 2 tsp minced garlic
- 5 carrots, peeled and sliced into rounds (about 1 1/4 c)
- 3 celery ribs, sliced
- 7 sprigs fresh thyme
- 3 bay leaves
- 10 c chicken broth
- 2 large boneless, skinless chicken breasts (about 1 lb)
- 12 oz wide egg noodles
- 1 tsp salt, more to taste
- Cracked black pepper, to taste
- Fresh chopped parsley, as garnish
- Saltine crackers, for serving
- Melt butter in a large dutch oven over medium high heat. Add onion, shallots, carrots, celery, and thyme, and cook for 5-7 minutes until veggies start to soften. Add garlic and cook another minute, until fragrant.
- Pour in broth, season with salt and pepper, and add bay leaves. Bring to a boil, add raw chicken breasts, reduce heat and simmer for 10-15 minutes, until chicken is cooked through.
- Remove cooked chicken and add to stand mixer or cutting board to shred; shred and set aside.
- Add noddles to pot, return to a boil until noodles are cooked to your liking.
- Remove thyme sprigs and bay leaves; discard. Now add chicken back to pot and adjust salt and pepper at this time.
- Serve hot in bowls garnished with fresh parsley or thyme and saltines on the side.
- Add chicken back to pot