Flavorful Quick and Easy Chicken Noodle Soup Recipe

Flavorful Quick and Easy Chicken Noodle Soup Recipe


(8 votes) 3 8

This is my shortcut soup recipe when I don't have time to make the stock and cook the chicken. You can do it all from scratch, if you'd like, but this is MUCH faster!

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Northbrook, IL

Serving Size / Yield

8 servings


  • 2 Tbs. extra-virgin olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 medium carrots, chopped
  • 2 celery ribs, chopped
  • 4 fresh thyme sprigs
  • 1 bay leaf
  • 2 qt. chicken stock
  • 8 oz. dried egg noodles
  • 1 1/2 cups shredded cooked chicken
  • Kosher salt
  • d black pepper
  • 1 handful fresh flat-leaf parsley, finely chopped

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Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Meanwhile, boil water in a separate pot and cook noodles according to package instructions. When slightly less than al dente, drain and set aside. Pour in the chicken stock and bring the liquid to a boil. Fold in the noodles and chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.

Adapted from Tyler Florence's Chicken Noodle Soup

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