Description
Quick and Easy Chicken Noodle Soup is a comforting and simple homemade soup perfect for busy days. Using canned broths and pre-cooked chicken breast, this recipe comes together quickly without compromising on flavor, making it an excellent substitute when you don't have time to make soup from scratch.
Ingredients
Soup Base
- 1 tablespoon butter
- ½ cup chopped onion
- ½ cup chopped celery
- 4 (14.5 ounce) cans chicken broth
- 1 (14.5 ounce) can vegetable broth
Main Ingredients
- ½ pound chopped cooked chicken breast
- 1 ½ cups egg noodles
- 1 cup sliced carrots
Seasonings
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- salt and ground black pepper to taste
Instructions
- Sauté Vegetables: Melt butter in a large pot over medium heat. Add the chopped onion and celery, cooking until they become just tender, about 5 minutes. This softens the vegetables and builds a flavorful base for the soup.
- Add Broths and Ingredients: Pour in the chicken broth and vegetable broth. Add the chopped cooked chicken breast, egg noodles, sliced carrots, dried basil, dried oregano, salt, and ground black pepper. Stir all ingredients together to combine evenly.
- Boil and Simmer: Bring the soup mixture to a boil over medium-high heat, then reduce heat to low and let it simmer uncovered for 20 minutes. This allows the flavors to meld and the noodles and carrots to cook perfectly.
- Serve: Once the soup is fully cooked and flavors have blended, ladle into bowls and enjoy warm for a comforting meal.
Notes
- Use pre-cooked chicken or rotisserie chicken to speed up preparation time.
- Adjust seasonings according to taste preference.
- For a thicker soup, add a slurry of cornstarch and cold water during the simmering step.
- Egg noodles can be substituted with other pasta types if desired.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
