Quick and Easy Chicken Noodle Soup

This quick and easy chicken noodle soup has a creamy, flavorful soup base and thick, hearty egg noodles.  A comforting meal when you're feeling icky or even when you're feeling great and just want to eat some good soup.  I know you'll love it!

How Long Does It Take To Make Chicken Noodle Soup?

Start to finish, you can be serving this soup in about 45 minutes.  Here's why it's so easy:

• It uses cooked chicken, making it an ideal recipe for leftover chicken.  If you don't have any leftovers, pick up one of those hot rotisserie chickens from the grocery store and you're good to go.  You'll need about 2-3 cups, depending on preference (pro tip: pull the chicken off the bone while it's still warm.  It's so much easier.)
• Frozen peas and carrots save some prepping and chopping and are perfectly suited for using in a soup.  You do need to mince an onion, but I use my food processor for that to make it even easier.
• It only needs one pot.  The soup is built from the roux up all in a single pot.

You'll need a 4-quart pot like this one

Is This Soup Freezer Friendly?

Unfortunately, I do not recommend freezing this soup.  The egg noodles in this recipe have a fabulous texture that will not hold up to freezing and thawing.  You'll likely end up with mushy, weird noodles.

You can, however, store leftovers in the refrigerator for several days and reheat them on the stovetop with no ill effects!

What If I Can't Find Reames Noodles?

I am not sponsored by or affiliated with the company that produces the frozen Reames Egg Noodles that I use in this recipe.  I just love them.  They are thick, expand nicely when cooked, and are somehow both firm and soft at the same time.  They are perfect soup noodles!

That said, you can use dry egg noodles or any type of pasta, but the time it takes for the noodles to be done may vary from what I've stated in the recipe.  Make sure your soup is at a good strong simmer (or even a low boil) and keep an eye on your pasta until it reaches the texture you prefer.

 So If I Eat This It'll Cure My Cold, Right?

If only that were true!  We all grew up with the old-fashioned remedy of treating a common cold with chicken soup.  While chicken soup won't actually cure the viruses that cause cold symptoms, it can provide some symptomatic relief.  The steam from the hot soup can help soothe nasal dryness or congestion, and the warm broth can help loosen up chest congestion.  The ingredients are gentle on upset tummies, as well.  It's also good for mental health when you're feeling crappy, because wrapping your hands around a warm bowl of soup sets off some serious cozy vibes.

What To Serve With Chicken Noodle Soup?

This quick and easy chicken noodle soup is a meal all on its own.  Eat it all by itself or pair it with saltine crackers, a nice crusty dinner roll, or toasted baguette slices to mop up any leftover goodness at the bottom of the bowl.  I like to add a twist or two of freshly ground black pepper after ladling the soup into bowls.

If you want to serve smaller portions of the soup as a side dish, add a lovely sandwich with some sturdy toasted bread, colorful garden fresh veggies, bold condiments (whole grain mustard, mayo, hummus, etc), and any main fillings (meats and cheeses) of your choice.

Quick and Easy Chicken Noodle Soup

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Comforting hearty chicken noodle soup that comes together quickly and uses my favorite egg noodles.

• Total Time: 45 minutes
• Yield: 8-10 servings 1x

Ingredients

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• 2 TBS unsalted butter
• 1 yellow onion, minced
• ⅓ cup all-purpose flour
• 1 cup milk
• 1 48 oz box (6 cups) low sodium chicken broth
• 12 oz egg noodles (I use Reames frozen egg noodles)
• 1 12oz bag frozen peas and carrots mix
• 1 bay leaf
• 1 tsp dried parsley
• Pinch of ground thyme
• Salt and pepper to taste
• 2-3 cups cooked chicken, shredded (use both white and dark meat)

 

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Instructions

1. Melt the butter in a 4-quart pot over medium heat.  Add the onions and sauté for several minutes until the onions are soft and fragrant.
2. Sprinkle the flour over the onions and immediately pour in the milk.  Use a whisk to incorporate the flour as best you can to remove lumps (it's ok if there's a few lumps, they'll loosen up)
3. Add all of the chicken broth and continue stirring with the whisk to break up any remaining lumps of flour.
4. Add the bay leaf, parsley, thyme, a big pinch of salt and a few twists of black pepper.  Bring the mixture to a low boil.
5. Pour in the frozen noodles and frozen peas and carrots.  Return mixture to a good simmer, cover, and allow to cook for about 20 minutes.
6. Discard the bay leaf and add the cooked shredded chicken to the pot.
7. Cook for an additional 10 minutes until chicken is heated through.  Taste and adjust salt, pepper, or any other seasonings to suit your preferences.

Notes

• You can use any kind of milk, including non-dairy varieties.
• Reames are my favorite egg noodles for soup and can be found in the frozen section of most grocery stores.  You can use dry egg noodles as well.
• Fresh carrots or peas can be used instead of frozen, use a scant cup of each.

• Author: Erin
• Prep Time: 5 mins
• Cook Time: 40 mins
• Method: Stovetop

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