Do you find yourself struggling to provide healthy meals amidst the chaos of daily life? If so, I've got just the solution for you - an amazing easy chicken noodle soup recipe that will make dinner time a whole lot easier.
We all remember chicken noodle soup from our childhoods. There’s a reason it’s Campbell’s most popular soup: every mom had a dozen cans of the stuff on hand for busy days. But does it really need to come from a can?
Chicken noodle soup is a classic comfort food that's not only hearty and nutritious but also incredibly simple to make. This easy chicken noodle soup recipe appeals to both kids and adults alike, making it a perfect addition to your family's meal rotation.
Jump directly to the recipe, or read on for some great time and effort saving tips.
If you want to make chicken noodle soup in record time, you need to start with precooked chicken. That means leftovers, a store-bought rotisserie chicken, or chicken you cooked ahead of time for this very purpose. Each has its own flavor and texture, but the preparation is the same for all: chop it into bite-sized bits, add it to the soup, and let it warm through. Simple!
If you don’t have any of these on hand, you’ll need to resort to either fresh or frozen chicken. Frozen is more convenient from a storage point of view (I buy boxes of frozen chicken breasts for all sorts of recipes), but it takes longer to cook, and you can’t chop or shred it until it’s at least partially cooked.
With fresh or thawed chicken breasts, you can cut them up ahead of time. If you aren’t sure when you’ll be using them, you can toss the chopped pieces into a freezer bag and store them until you need them. This saves a bit of time for those hectic nights.
If you prefer to prepare your chicken in advance, consider cooking a larger batch of chicken breasts at the beginning of the week—either by boiling, roasting, or slow cooking—then shredding or chopping the cooked chicken to be used in your soup (or other recipes) throughout the week. These options not only streamline the soup-making process but also ensure that a wholesome and hearty meal is never out of reach, even on the busiest of days.
My preferred method is to poach them quickly in an Instant Pot (3 frozen chicken breasts, a few carrots and celery sticks for flavor, and about half a cup of chicken broth. Set the machine for 12 minutes, and you’ll get perfectly cooked chicken every time.)
Cooking noodles is easy; deciding which ones to use is more of a challenge. Here are a few options.
Traditional egg noodles are a classic choice for chicken noodle soup, offering a slightly chewy texture and a rich flavor. Look for quick-cook or fresh egg noodles, which can be cooked directly in the soup, reducing both your cooking time and cleanup.
For a healthier twist, whole wheat noodles provide an excellent source of fiber and give the soup a nuttier flavor. Similar to egg noodles, they can be cooked within the soup, though they might require a few additional minutes to reach the desired tenderness.
For those seeking a gluten-free option, rice noodles are a fantastic choice. They're light and absorb the flavors of the soup beautifully. Opt for thin rice noodles, which cook quickly and can often be added to the soup without pre-cooking. Soak them in warm water for a few minutes to soften them up if you want to save a bit of time.
If you're in a pinch, instant ramen noodles (minus the seasoning packet) can be a fun and quick addition to your chicken noodle soup. They cook in just a few minutes and are always a hit with the kids. Extra tip: crush the noodles inside the package before adding to the soup to make the noodles more “spoon friendly”.
A less conventional but equally delicious option is to break up no-boil lasagna noodles into smaller pieces. They offer a unique texture and shape to the soup and, as they don't require pre-cooking, can save you a step in the kitchen. Simply add them to the soup and let them simmer until tender.
As with most soup recipes, you have many options for broth. My favorite is to use the boxed variety as it requires no mixing, and is pre-measured in 1 quart or 1 liter amounts. But if you prefer, you can use powders, cubes, or pastes and mix them to your desired strength. Lastly, you can make your own homemade broth and freeze it for later. Whatever option you go for, make sure your broth is tasty, because weak broth makes for a bland soup.
For classic seasoning, start with salt and black pepper to taste, ensuring the base flavor is balanced. Adding bay leaves during the simmering process infuses the soup with a subtle depth, while garlic and onion powder can enhance the savory notes, while ginger provides a brighter flavor.
For a touch of warmth and color, consider paprika, which provides a mild smoky flavor.
Herbs like thyme and rosemary bring an earthy fragrance that complements the chicken beautifully. If you prefer a fresh herb kick, parsley and cilantro are excellent choices for garnish.
For those seeking a hint of spice, red pepper flakes or a dash of hot sauce can add a gentle heat.
Lastly, if you prefer a lighter flavor try adding a little tarragon. Its gentle licorice-like taste goes a long way in a broth that’s been slightly thickened by pasta starches.
Unlike other chicken soup recipes, you won’t often see a lot of veggies in chicken noodle soup. A little bit of onion and garlic to create an aromatic base is all you need, but I sometimes like to add a little bit of chopped carrot for color. Frozen peas are another nice option.
Now, let's dive into some time-saving tips:
Q: Is this easy chicken noodle soup recipe gluten free?
A: It can be, but you have to be really careful about the noodles. In my experience, if the package doesn't say gluten free on it, then there's a good chance of cross contamination, even if the listed ingredients don't include anything with gluten.
Q: Does this easy chicken noodle soup recipe freeze well?
A: Freezing this soup is perfectly safe, but the noodles will almost certainly get mushy. If you want to make extra and save it for later, just skip the noodles. You can add them when you reheat the soup later for a much better texture.