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Home » Recipes » Soups

Quick and Flavorful Chicken Noodle Soup

Stacey – January 21, 2020 – 12 Comments

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Bowl of Chicken Noodle Soup

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I’m not sure what kind of magic is created in a big ol’ pot of Chicken Noodle soup when it’s made, but nothing comforts you quite like it when you’re feeling under the weather.  

But here’s the thing, I don’t always have time to make a slow cooked, old fashioned pot of soup. And if I’m sick and making it for myself, I generally don’t really feel like cooking.  

If you’re like me, then this Quick and Flavorful Chicken Noodle Soup is the perfect answer.  

Chicken Noodle Soup in serving bowlNow most “quick” soups lack the deep, rich flavor that I want in soup. If I want soup, I want SOUP… not some watery broth. So this recipe relies on some shortcut ingredients that add great flavor without the work and long cook time.  Some of these might seem a little strange, but trust me…  This makes a mean pot of soup!

Chicken Noodle Soup in pot

Let’s talk about a few of these building blocks…

Unsalted Chicken Stock – Back in my Turkey Gravy recipe I talked about the difference between stock and broth.  And while there’s still some gray area, I opt for stock in this recipe.  *Typically* bones are added when making stock. The bones add gelatin which gives the stock a rich mouth feel and some healing goodness. It also adds tons more flavor.  So I go for stock here instead of broth.  And since we’re going to add a few other ingredients that will increase the sodium content, I recommend starting with unsalted stock.  You can always add more salt if you need it.  

Worcestershire Sauce – I know what you’re saying right now… “Stacey, what are you thinking? Worcestershire sauce?”  Here’s what I’m thinking… “Dang this soup needs more flavor!”  And by adding a little Worcestershire, we add some depth and flavor.  But trust me, it doesn’t taste like Worcestershire sauce.  And yes, I still have trouble spelling Worcestershire.  

Better Than Bouillon – This is another trick I use a lot to add flavor without a lot of work.  The #1 ingredient in this stuff is roasted chicken, so it’s a great shortcut to add a lot of chicken-y flavor.  

Lemon – And while this one isn’t that weird of an ingredient in chicken soup, I think it’s important enough to the overall flavor that it needed to be mentioned separately as well.  Don’t skip it. Please.

Y’all enjoy!

Chicken Noodle Soup in serving bowl
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5 from 4 votes

Recipe Card

Quick and Flavorful Chicken Noodle Soup

Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Servings 8
Author Stacey Little | Southern Bite

Ingredients

  • 2 pounds boneless, skinless chicken breasts
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons olive oil
  • 1 white onion, diced
  • 3 carrots, peeled and sliced into 1/4-inch rounds
  • 3 ribs celery, sliced into 1/4-inch pieces
  • 3 cloves garlic, minced
  • 3 (32-ounce) cartons unsalted chicken stock
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons Better Than Bouillon Roasted Chicken Base
  • 1 bay leaf
  • 1/2 (12-ounce) package egg noodles
  • juice of half a lemon
  • chopped parsley, for garnish

Instructions

  • Trim the chicken breast of fat and gristle and then cut into 1/2-inch cubes. Add salt and pepper and mix to combine.
  • In a large stock pot or enamel coated dutch oven, heat the oil over medium-high heat. Once the oil is hot, add the chicken. Cook for 3 to 5 minutes, stirring only a few times, to brown the chicken. Use a slotted spoon to remove the chicken to another bowl. Set aside.
  • Reduce the heat to medium. Add the onion, carrots, and celery to the pot. Add additional oil if necessary. Cook, stirring occasionally, for 5 to 7 minutes or until the onions starts to turn translucent. Add the garlic and cook for 1 additional minute.
  • Add the chicken stock, Worcestershire, chicken base, and bay leaf. Stir well. Cook until boiling. Once boiling, add the noodles and return the chicken (and any juice that may have accumulated in the bowl). Stir well, and reduce the heat to a low boil.
  • Cook, stirring occasionally, until the pasta is done. Exact times will vary, so check the pasta package for times. Right before serving, remove the bay leaf, add the lemon juice, and stir well. Garnish with parsley, if desired.
Chicken Noodle Soup in serving bowl
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  1. Cathy

    January 9, 2022 at 8:33 am

    What do you think of using canned chicken in your chicken noodle soup recipe? I have a half a dozen cans and need to start using them. Thanks so much love you recipes!

    Reply
    • Stacey

      January 10, 2022 at 8:55 am

      I think it could certainly work. Enjoy!

      Reply
    • Linda Conley

      July 5, 2022 at 5:02 pm

      This is the way I make my Chicken Noodle Soup except for three things…browning the chicken, adding Worcestershire and lemon juice. Those things take this soup over the top! Thank you for this recipe. ❤️

      Reply
      • Stacey

        July 6, 2022 at 12:06 pm

        You’re so welcome!

        Reply
  2. Candyce Conley

    February 9, 2020 at 4:32 pm

    Made as directed, it was delicious and flavorful. I did add extra carrots. LOTS of Worcestershire is MY secret ingredient in turkey burgers and turkey cheesy meatloaf. However, since no carrot stick, celery rib or onion is the same how about a cup measurement to help out? Going to try it with rice next time. Let you know. Thanks so much for brightening up my hum-drum cooking. Married 50 years this July, I have cooked everything!

    Reply
    • Stacey

      February 11, 2020 at 1:25 pm

      So glad you enjoyed it, Candyce!

      Reply
  3. Anecia

    January 22, 2020 at 9:15 pm

    This looks and sounds heavenly!!!

    Reply
    • Stacey

      January 23, 2020 at 2:16 pm

      Thanks!!

      Reply
  4. Mary Margrave

    January 22, 2020 at 5:09 pm

    Can you make this in a slow cooker?

    Reply
    • Stacey

      January 23, 2020 at 2:16 pm

      I’ve not tried that, but I’m sure it will work with a few adjustments.

      Reply
  5. Claudia

    January 22, 2020 at 2:01 pm

    I would like you to clarify the amount of egg noodles to use in this recipe, half of a 12 ox. package or 6 oz., or half a 24 o oz. package to equal 12oz . Thanks

    Reply
    • Stacey

      January 22, 2020 at 3:18 pm

      You’ll need about half of a 12-ounce package – or about 6-ounces of noodles. Most of the egg noodles come in 12-ounce packages. You can use all of them, but you’ll have lots of noodles in your soup.

      Reply

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Stacey Little of Southern Bite

Hey, y’all! I’m Stacey…

Feeding people makes me happy. Few things in this world delight me more than my family and friends gathered around my table enjoying a meal. Pull up a chair and join us! Read more…

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About Cookbook Shop Contact
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