Best Quick Easy Chicken Noodle Soup Recipes

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QUICK AND EASY CHICKEN NOODLE SOUP



Quick and Easy Chicken Noodle Soup image

When you don't have time to make your soup totally from scratch, this is a very easy, very good substitute.

Provided by MARYVM

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 30m

Yield 6

Number Of Ingredients 11

1 tablespoon butter
½ cup chopped onion
½ cup chopped celery
4 (14.5 ounce) cans chicken broth
1 (14.5 ounce) can vegetable broth
½ pound chopped cooked chicken breast
1 ½ cups egg noodles
1 cup sliced carrots
½ teaspoon dried basil
½ teaspoon dried oregano
salt and pepper to taste

Steps:

  • In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.

Nutrition Facts : Calories 161.5 calories, Carbohydrate 12.1 g, Cholesterol 46.4 mg, Fat 6.1 g, Fiber 1.6 g, Protein 13.4 g, SaturatedFat 2.1 g, Sodium 1356.8 mg, Sugar 3.7 g

QUICK AND EASY INSTANT POT® CHICKEN NOODLE SOUP



Quick and Easy Instant Pot® Chicken Noodle Soup image

This tasty homemade chicken noodle soup is the most amazing comfort food ever! It's simple, with very few ingredients, and so easy to make in your Instant Pot®.

Provided by Fioa

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 50m

Yield 4

Number Of Ingredients 9

2 boneless chicken breasts, cut into 2-inch pieces
1 onion, chopped
1 cup chopped carrots
2 stalks celery, chopped
1 teaspoon salt
1 teaspoon garlic powder
½ teaspoon ground black pepper
6 cups chicken broth
2 cups egg noodles

Steps:

  • Combine chicken, onion, carrots, celery, salt, garlic powder, and pepper in a multi-functional pressure cooker (such as Instant Pot®). Pour chicken broth into the pot; stir well. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select Saute function. Add egg noodles, and simmer until tender, about 6 minutes.

Nutrition Facts : Calories 187.9 calories, Carbohydrate 22.3 g, Cholesterol 54.3 mg, Fat 3.1 g, Fiber 2.4 g, Protein 16.4 g, SaturatedFat 0.6 g, Sodium 2394.2 mg, Sugar 5.3 g

QUICK AND EASY CHICKEN NOODLE SOUP



Quick and Easy Chicken Noodle Soup image

When you don't have time (or don't feel well enough) to make your soup totally from scratch, this is a very easy, very good substitute. I know that traditional Chicken Noodle soup does not have Garlic or Italian spices in it but since I am Italian I think that garlic should be added into practically everything and especially soup for its medicinal values. This will cure what ails you!

Provided by Little Bee

Categories     Chicken

Time 40m

Yield 6 serving(s)

Number Of Ingredients 12

1 tablespoon butter
1/2 cup chopped onion
1/2 cup chopped celery
1 garlic clove, minced
4 (14 1/2 ounce) cans chicken broth
1 (14 1/2 ounce) can vegetable broth
1/2 lb chopped cooked chicken breast
1 1/2 cups egg noodles
1 cup sliced carrot
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
salt and pepper

Steps:

  • In a large pot over medium heat, melt butter. Cook onion, celery, and garlic in butter until just tender, 5 minutes.
  • Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper.
  • Bring to a boil, then reduce heat and simmer 20 minutes before serving.

QUICK AND EASY GLUTEN FREE CHICKEN NOODLE SOUP



Quick and Easy Gluten Free Chicken Noodle Soup image

I came up with this when I started making Chicken soup and decided to add the Tapioca and it tasted just the same, if not better! This will make somewhat of a smaller batch of soup, so this can easily be doubled if need be. Just as a note, I have found the Brown Rice Pasta noodles at Trader Joe's. I just recently found that Wal-Mart also have a couple of varieties of Brown Rice Pasta Noodles, which may be more convenient and available than Trader Joes.

Provided by LDSMom128

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

2 chicken breasts
4 tablespoons butter
1/2 onion, diced
3 -4 tablespoons tapioca flour
1 (14 ounce) can gluten-free chicken stock (Make sure to check label to be sure that it is gluten free)
2 cups water
1 (10 ounce) can evaporated milk
2 teaspoons sage
salt and pepper
1 1/2 cups brown rice pasta
1 1/2 cups frozen peas and carrots

Steps:

  • In a large pot, melt 2 tablespoons of the butter. Salt and pepper the chicken breasts and sauté for about 5 minutes, turn and sauté for about 3 minutes more. Remove the chicken from the pan. They will not need to be cooked through, as you will continue to cook them in the soup.
  • Add the remaining two tablespoons of butter and add the chopped onions and cook them for about 5 minutes or so. Add the tapioca flour and stir in until the onions are thickened. You may need to add some more of the flour if it needs it. Add the chicken broth and the water and stir well with a whisk. Season the broth with the sage and the salt and pepper. You may not need to add the salt if the broth has enough.
  • Return the chicken back to the pot and put a lid on the pan and continue to cook in the broth for about 10 minutes or so.
  • Remove the chicken and cut the chicken into good bite size pieces. Add the frozen vegetables and the cut up chicken to the pot and cook for another 5-10 minutes or so.
  • Add the canned milk and stir in well. Serve hot. I usually love to eat my soup with some fresh rolls, so if you have any gluten free rolls, dip them into the soup and enjoy!

MY NOT-SO-QUICK AND EASY CHICKEN NOODLE SOUP



My Not-So-Quick and Easy Chicken Noodle Soup image

I can make this an all-day thing, but the results are a very tasty soup. I usually stop at the point where I have my chicken pulled and store it in the fridge for a while, and add it later when I cook the noodles. This is pretty much my own recipe, so feel free to adjust anyway you like.(I gave some to my Dad not long ago, and he said he liked it better than my Mom's. High praise!)A final note: I tend to always end up with a huge pot of soup of any kind - they "grow" on me throughout the process!

Provided by HEP MEP

Categories     Chicken

Time 2h

Yield 10-12 serving(s)

Number Of Ingredients 12

4 large bone-in chicken breast halves
1 large onion, chopped
4 -5 carrots, sliced
4 -5 celery ribs, sliced
1 teaspoon salt
pepper
2 bay leaves
2 teaspoons leaf thyme
20 cups water (approx. (or more)
18 chicken bouillon cubes (more or less to taste)
1 (16 ounce) bag egg noodles, cooked and drained
parsley, if desired

Steps:

  • Heat chicken and water to boiling, skimming fat as it accumulates.
  • Add the onion, celery, carrots, seasonings, and bouillon.
  • Bring back up to a boil, cover and simmer over low heat for approximately 45 minutes to an hour.
  • When chicken is tender, remove to a plate till cool enough to handle.
  • Remove skin and pull off meat into bite-size pieces.
  • Place chicken back in the pot,and add noodles, and fresh parsley if desired.
  • Reheat and serve.

Nutrition Facts : Calories 263, Fat 5.8, SaturatedFat 1.6, Cholesterol 57.8, Sodium 2023.9, Carbohydrate 38.1, Fiber 2.7, Sugar 4.2, Protein 14.2

QUICK & EASY HOT-AND-SOUR CHICKEN NOODLE SOUP



Quick & easy hot-and-sour chicken noodle soup image

Keep tasting the broth and add as much chilli and rice vinegar as you like to get the right balance of flavours

Provided by Ching-He Huang

Categories     Dinner, Main course, Soup

Time 40m

Number Of Ingredients 14

140g dried wholewheat noodle
1 tbsp groundnut oil
2 tbsp grated ginger
1 medium red chilli , deseeded and finely chopped
4 skinless, boneless chicken thighs , chopped into small chunks
1 tbsp Shaohsing rice wine
700ml hot vegetable stock
4 chestnut mushrooms , sliced
1 tsp dark soy sauce
2 tbsp light soy sauce
2 tbsp rice vinegar
1 tbsp cornflour mixed with 2 tbsp cold water to make a paste
1 handful beansprouts
2 spring onions , sliced

Steps:

  • Bring a small pan of water to the boil and cook the noodles following pack instructions. Drain, rinse under cold running water to stop them cooking further, then drizzle over a little oil to prevent them sticking together. Divide between 2 deep bowls.
  • Heat a wok over high heat and add the rest of the oil. When it starts to smoke, add the ginger and chilli, then stir-fry for a few secs. Add the chicken and stir-fry for 2 mins. As the meat starts to turn brown, add the rice wine and cook for 3 mins more. Add the vegetable stock, bring to a simmer, then add the mushrooms. Season with the dark soy, light soy and rice vinegar.
  • Bring back to a simmer, then add the cornflour paste. Simmer and stir until thickened. Stir in the beansprouts and most of the spring onions, then ladle the soup over the noodles. Serve immediately, scattered with the remaining spring onions.

Nutrition Facts : Calories 407 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 42 grams protein, Sodium 5.1 milligram of sodium

QUICK & EASY CHICKEN NOODLE SOUP RECIPE - (4.5/5)



Quick & Easy Chicken Noodle Soup Recipe - (4.5/5) image

Provided by KatrinaB

Number Of Ingredients 12

1 tablespoon butter
1 tablespoon olive oil
1 small onion, finely diced
2 medium carrots, peeled and chopped
1 celery stalk, chopped
6 cups water
1 tablespoon Tone's chicken base
1 13 ounce can chicken breast
1 Cup egg noodles
1/4 teaspoon black pepper
1 teaspoon dried parsley
2 ounces cream cheese (or low fat cream cheese)

Steps:

  • Melt butter and olive oil in a soup pot over medium heat. Add onion and sauté 2-3 minutes, then add carrots and celery and sauté another 2-3 minutes. Add water and raise heat, cover and bring to boil. Reduce heat to medium and add the Tone's chicken base, stirring to dissolve. Cover and simmer 10 minutes or until carrots are soft. Next, Drain the chicken and add to the soup pot. Using a wooden spoon break up the chunks of chicken. Pour the egg noodles in the pot, season with pepper and parsley, cover and simmer 8-9 minutes. Turn off heat and stir in the cream cheese until dissolved.

QUICK & EASY CHICKEN NOODLE SOUP RECIPE - (4.6/5)



Quick & Easy Chicken Noodle Soup Recipe - (4.6/5) image

Provided by mjohnmeyer

Number Of Ingredients 12

3 tablespoons butter
1/2 an onion, diced
2 carrots, peeled and thinly sliced
1 celery stalk, thinly sliced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon ground marjoram
salt and pepper to taste
2 cups chicken, cooked and chopped
6 cups chicken stock
1 1/2 cups uncooked egg noodles
1 bay leaf

Steps:

  • 1. In a large soup pot, melt butter over medium heat. Add the onions, celery, carrots, basil, oregano, marjoram, salt and pepper and saute for 5 minutes. 2. Add the shredded chicken, chicken stock, egg noodles and bay leaf. 3. Raise heat to high and bring to a boil. Reduce heat and simmer uncovered for 20 minutes. Season with salt and pepper to taste. navywifecook.com

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