20-Minute Chicken Noodle Soup Recipe – the ultimate comfort food that never fails. Quick and easy chicken noodle soup to beat the cold or just satisfy the craving.
HOMEMADE CHICKEN NOODLE SOUP
I am happy to say that we are finally past the cold that has been going around our family for almost three weeks. It made the round and it seems (fingers crossed, knock on wood!) that it is gone. But when it was here – it was ugly. It’s so sad to see the kiddos without the energy and excitement, not even wanting to play with their favorite toys. They lack energy and appetite. The only thing that my family will eat while dealing with a cold/flu is a homemade chicken noodle soup. THIS chicken noodle soup. I crave it on cold, dreary days because it is the ultimate comfort food. It gives my Instant Pot Chicken and Rice soup a run for its money!
HOW TO MAKE CHICKEN NOODLE SOUP?
This recipe is so easy that you make it a couple of times and you will know it by heart.
- It all starts with browning the chicken on both sides in just a little bit of olive oil. It helps to bring out the flavor of chicken in the soup.
- Same with the veggies. Sauteing them just a little bit before the liquid is added creates the delicious flavor for this soup.
TIPS FOR MAKING THE BEST CHICKEN NOODLE SOUP:
Just a couple notes about the veggie mix I used in this recipe. I used baby carrots for two reasons: they are sweeter and you don’t need to peel them. Just diced them up and throw into the stock pot. Also, my kiddos love baby carrots so I always have them on hand! I didn’t use onion in this recipe because our kids don’t like it and I don’t feel the need for it but you can definitely add 1/2 of a cup of diced onion to the veggie mix. Like with almost every savory recipe on my site, I encourage you to adjust it to your likings.
MORE SOUP RECIPES:
20-Minute Chicken Enchilada Soup
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out!
The ultimate comfort food that never fails: homemade chicken soup with egg noodles! Quick and easy way to beat the cold or just satisfy the craving.
- 1 Tablespoon olive oil
- 1 boneless skinless chicken breast cut half
- 1 cup baby carrots diced
- 2 celery ribs diced
- 1 and 1/2 cup wide noddles
- 3 cups chicken stock or broth
- 1 teaspoon Italian seasoning
- 1/2 teaspoon dried oregano
- salt and pepper to taste
- Heat up olive oil in a stock pot.
- Add chicken breast and brown on both sides, 2 minutes or so.
- Remove the chicken onto a plate and set aside.
- Add diced veggies to the pot. Add more oil if needed.
- Saute for about 4 to 5 minutes.
- Add the chicken back. Add stock or broth, Italian seasoning and oregano.
- Bring to boil and cook for 3 to 4 minutes.
- Add noodles and cook until done.
- Season with salt and pepper to taste.
I cut the chicken breast in half to speed up the cooking time. You can dice the chicken and cook it that way too.
Just a couple notes about the veggie mix I used in this recipe. I used baby carrots for two reasons: they are sweeter and you don't need to peel them. Just diced them up and throw into the stock pot. Also, my kiddos love baby carrots so I always have them on hand! I didn't use an onion in this recipe because our kids don't like it and I don't feel the need for it but you can definitely add 1/2 of a cup of diced onion to the veggie mix. Like with almost every savory recipe on my site, I encourage you to adjust it to your likings.
Bonni says
I strongly suggest you use a rosemary baked chicken from the grocery store /Costco’s are good as well.
I take all the chicken off the bones and toss the bones away. Put the skin in the pot and cook it and when you are ready to serve the soup take all the skin out and toss it away.
I love this it is so tasty… yummy…
Deb McCann says
Here are my tweaks:
Used 8 cups of chicken broth
Used 3 lbs chicken breast
Added 1/2 a chopped onion
Added 1 tsp. garlic ( from the jar)
Added a packet of dried Italian dressing mix (great flavor booster)
Before browning the chicken breast I salted, peppered, and garlic powdered the chicken breast.
I cooked on the “soup” feature for 15 minutes then did a quick release.
After cooking the soup, I tossed in 1 1/2 cups of tortellini and let them heat up for 5 minutes before serving. Delicious!
Anne says
This soup is good but there are WAY too many noodles for the amount of broth. I added FOUR more cups of chicken broth to make it more of a “soup” although there are still too many noodles. Next time I will only add about half a cup of dry noodles.
Michelle says
Quick & delish! Loved it.
Thank you
Kevin Ryan says
Where did you get the super wide egg noodle as illustrated in the pic of the Chicken noodle soup??? I’ve been looking for that everywhere!!!
Anna@CrunchyCreamySweet says
Hi Kevin! I used No Yolks brand. They have Extra Broad noodles. Hope this helps!
Cyndi - My Kitchen Craze says
Yay for 20 minute chicken noodle soup!! I wish we were over the cold season. I feel like once one of us gets better the other gets sick. This is the perfect recipe to have on hand when mom is sick too. Delicious!
Erin @ Texanerin Baking says
So happy that y’all are healthy again! The winter has been terrible for us, too. I bet a nice, big bowl of this was really comforting. 🙂
Patricia @ Grab a Plate says
This soup looks so hearty & healing! I wish I would have had this when the awful colds were going around my house recently! 🙂
Michelle @ The Complete Savorist says
I’ve never come across a 20-minute chicken noodle soup. Easy enough to make anyone start to feel better.
Katerina @ Diethood says
This looks SO delicious and just what I need after our snow blizzard! We’re also starting to deal with the darn cold – another great reason to enjoy this soup!
Kacey @ The Cookie Writer says
This soup would make anyone feel better! And for a 20 minute soup, it sure looks stunning (and I bet it tastes delicious!) Great way to use up my homemade chicken broth!
Justine | Cooking and Beer says
Girl, you had me at 20 minutes! Looks fantastic!