Quick and Easy Chicken Noodle Soup Recipe

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Most Helpful Positive Review

Nov 07, 2007

In a word, WONDERLICIOUS! I knocked this recipe out of the park on my first try. Here's what I did (and what you should do too): in melted butter, sauté 2 minced garlic cloves, 1 cup chopped onion, 1 cup chopped celery, and 1 cup sliced carrots. Meanwhile, chop 1/2 pound uncooked boneless, skinless chicken breast into bite-size pieces. Add chicken, the broth, basil, oregano, salt, garlic pepper, a dash or two of poultry seasoning, and a pinch or two of dried thyme to the pot of veggies. Bring to a boil, reduce heat, cover and simmer 20 minutes. Meanwhile, cook 3 cups egg noodles according to package directions in a separate pot. Add drained noodles to chicken and veggies, simmer an additional 10 minutes. Only if you want some creaminess, go ahead and add a half can of condensed cream of whatever soup (whatever flavor you choose). Voilà! A SIX-star chicken noodle soup!

—Brown Sugar Girl

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Most Helpful Critical Review

Apr 28, 2011

Good, but nothing extraordinary. Great base to start from. Thanks!

—Jenski

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1,847 Ratings

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Jan 12, 2008

Vincenza...I could kiss you for this recipe. My 15 month old and I had a bad flu and she refused to eat any soup from the can. I was ill and at my wits end and found this recipe. I had all ingredients in the house (except for celery) and whipped this together. I didn't have the vegetable broth and had to improvise with some chicken broth granules to make all the necessary broth. I cubed raw chicken and boiled it in the soup to save time. I also added garlic. I made egg noodles on the side and added it as we ate it so the soup wouldn't get starchy. This soup was not only easy but AMAZING! Probably the best chicken soup I've eaten. UPDATE: I'm still eating this on a regular weekly basis. I make a batch almost weekly and it freezes excellent (if you don't add pasta to it until you're ready to serve). I now ALWAYS use vegetable broth as I really feel it adds to the flavor. I sautee the celery, onions and carrots along with garlic to soften them up. I also buy a rotisserie chicken and use the whole thing to make a huge batch of this soup. I triple all veggies and my 20 month old daughter eats the veggies out of the soup by the handful! This freezes REALLY well if you don't add pasta until you're ready to serve. This is a definite keeper and is still the best homemade chicken soup I've had.

—RedVinoGirl

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Nov 22, 2006

GREAT recipe! A few changes I made are...I sauteed the carrots along with the onion (they end up more tender), I didn't use any veg broth but all homemade chicken broth (it's richer), I added minced garlic along with the othe veggies that cook in the butter, and I doubled the noodles (this made it more a chicken & noodles dish but it was delish!). This is a great way to usue a rotisserie (sp?) chicken on the second day. I really really recommend this recipe! I also freezes well!

—Tess

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Nov 07, 2006

This is so easy to make and so good! I cook the chicken breasts in the broth to make the broth a bit richer, then build the soup from there.

—Gr8typist

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Dec 31, 2006

I used all chicken broth (part homemade & part store bought broth in the box) Used fresh basil and fresh oregano from my garden and threw in some dried herbes de provence(an incredibly versatile herb mixture)Sauteed the sliced carrots with the onion and celery. Made the recipe for 8 and that made generous servings for 6 people. Everyone had 2 bowls. Delicious. Served with big green salad, rolls, fresh fruit and brownies for dessert.

—trishthedish725

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Feb 11, 2011

I followed the recipe only adding 6 cloves of minced garlic. I used homemade chicken broth/vegetable broth and I used the "No Yolks" egg noodles. After tasting it, I did increase the basil and oregano. This was quick to make and quite comforting for someone who's been sick for what seems like ages. Next time, I'll increase both the onion and celery as I like a chunkier soup.

—Sarah Jo

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Feb 26, 2007

This was the first homemade chicken noodle soup I ever made. It is VERY GOOD! I was expecting something different than the way it turned out, but it is delicious all the same. I did nearly doubly the noodles and I doubled the veggies. The only problem I had was that the noodles lost their spiral shape when the soup was done--they cooked too long. I may cook them separately next time. I have to say...while I am sure there are better recipes out there somewhere, this one is quick, cheap, and easy! And as another reviewer said, it makes me not want to buy another canned chicken noodles soup again. And I don't think that I will unless I have to! I really like this! Good and flavorful!

—Lauren Bedell

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Nutrition

Calories
161 kcal
8%

Carbohydrates
12.1 g
4%

Cholesterol
46 mg
15%

Fat
6.1 g
9%

Fiber
1.6 g
6%

Protein
13.4 g
27%

Sodium
1357 mg
54%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Quick and Easy Chicken Noodle Soup

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 161
Calories from Fat: 55

% Daily Value *
Total Fat 6.1g 9 %
** Saturated Fat 2.1g 11 %
Cholesterol 46mg 15 %
Sodium 1357mg 54 %
** Potassium 174mg 5 %
Total Carbohydrates 12.1g 4 %
Dietary Fiber 1.6g 6 %
Protein 13.4g 27 %
** Sugars 3.7g
Vitamin A 78 %
Vitamin C 3 %
Calcium 4 %
Iron 10 %
** Thiamin 8 %
** Niacin 45 %
** Vitamin B6 11 %
** Magnesium 6 %
** Folate 16 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.