If you’ve been looking for a fast Chicken Noodle Soup recipe, without having to scroll down forever just look at it, you’ve arrived!
This homemade Chicken Noodle Soup is so easy, can be put together in the time it takes to open a few cans, stir it together, and heat it through.
Without further ado, here’s my instant Chicken Noodle Soup recipe (a more compact, printable version appears below):
Easy Chicken Noodle Soup: Ingredients
- 1t. dried onion
- 1T. butter
- 1 qt. Swanson chicken broth
- 1 qt. water
- 2T. chicken bouillon powder
- 1/4t. black pepper
- 1t. Bell’s poultry seasoning
- 1 bay leaf
- 2 cans chicken
- 1 can carrots
- 1 can mixed vegetables
- 1 1/2c. wide egg noodles
How to Make Easy Chicken Noodle Soup
- Hydrate onion by placing it in a small heatproof cup, barely covering with water, and heating very briefly in the microwave. It will bubble up suddenly, after just a few seconds, so be ready to shut it off. Give it a few minutes to absorb the water, while you gather the rest of your ingredients.
- Add the onion to a soup pot with the butter. Heat gently on low, while you open cans. Do not cook it beyond a golden color.
- Stir in the rest of the ingredients, EXCEPT for the egg noodles.
- Bring to a boil, and turn to low (at this point, you can either move on to the next step, or let it simmer on very low for up to 30 minutes. Any longer than that, and the vegetables get too mushy).
- Stir in the noodles, and return to boiling. Cook 5 more minutes, or until noodles are just tender. They will cook more after you turn off the heat, so don’t let them go too far. Serve.
Easy Chicken Noodle Soup Printable Recipe
Chicken Noodle Soup Recipe (easy homemade)
This quick Chicken Noodle Soup can be put together in the time it takes to open a few cans, stir it together, and heat it through.
Servings: 10
Calories: 200kcal
Cost: $9
Ingredients
- 1 t. dried onion
- 1 T. butter
- 1 qt. Swanson chicken broth
- 1 qt. water
- 2 T. chicken bouillon powder
- ¼ t. black pepper
- 1 t. Bell’s poultry seasoning
- 1 bay leaf
- 2 cans chicken
- 1 can carrots
- 1 can mixed vegetables
- 1½ c. wide egg noodles
Instructions
- Hydrate onion by placing it in a small heatproof cup, barely covering with water, and heating very briefly in the microwave. It will bubble up suddenly, after just a few seconds, so be ready to shut it off. Give it a few minutes to absorb the water, while you gather the rest of your ingredients.
- Add the onion to a soup pot with the butter. Heat gently on low, while you open cans. Do not cook it beyond a golden color.
- Stir in the rest of the ingredients, EXCEPT for the egg noodles. Bring to a boil, and turn to low (at this point, you can either move on to the next step, or let it simmer on very low for up to 30 minutes. Any longer than that, and the vegetables get too mushy).
- Stir in the noodles and return to boiling. Cook 5 more minutes, or until noodles are just tender. They will cook more after you turn off the heat, so don’t let them go too far. Serve.
Easy Chicken Noodle Soup Tips for Success
- A quality soup pot will cook this soup with even results. I like this heirloom quality pot (view here).
- No Bell’s? Sub 1t. thyme.
- For rotisserie chicken soup, simply swap the canned chicken for 2c. meat from your rotisserie chicken.
- Skim off any foam that forms on the soup’s surface, for a more digestible food. These are impurities which can cause unpleasant digestive issues.
- Any size egg noodle can be used. Smaller egg noodles need less cooking time.
- Add egg noodles in last 5 minutes of cooking time, as they cook much faster than pasta. Pasta needs 10; rice, 20.
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