Quick and Easy Chicken Noodle Soup
Is there anything more wonderful than perfect chicken noodle soup? Here’s a recipe for The Best, Easiest, Quickest Chicken Noodle Soup Ever!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 1x
- Category: Lunch
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Ingredients
Scale
- Two cups of shredded cooked chicken
- Four cups chicken broth
- Two large carrots, sliced
- Two stalks celery, sliced
- One leek, sliced or one sweet onion, peeled chopped
- 1 cup short pasta (bow-ties, egg noodles, etc)
- 1/2 cup fresh chopped parsley (optional)
- Salt and pepper to taste
Instructions
- Heat broth until simmering. Add carrots, celery, leek or onion and pasta and cook until pasta is done, about 10 minutes.
- Stir in parsley and chicken and season to taste. Ladle into bowls and serve.
Notes
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- Chicken: You need shredded cooked chicken for this recipe, and it can be either chicken breasts or chicken thighs (it can also be turkey!). It’s the perfect way to use up leftover chicken, and if you don’t have any of that, grab a cooked rotisserie chicken at your supermarket.
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- Chicken Broth: We recommend the variety in the box (instead of the can) although either will work. Boxed chicken broth is in the regular soup aisle of the supermarket.
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- Pasta: Any short pasta will work! Egg noodles, bow-ties, elbows – we like to use this recipe as a way to clean out those almost-empty boxes of pasta in our pantry.
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- Veggies: Feel free to mix and match! Peas, corn or whatever else you have around will all work…just make sure they are either already pre-cooked or that they spend enough time in the simmering broth to be tender.