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+ servings

Quick and Easy Chicken Noodle Soup

Course: Main Course, Soup
Cuisine: American
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 8 servings
Calories: 238kcal
Author: Emily
Use your leftover roasted chicken to make this quick, easy and delicious homemade chicken noodle soup. You can also use the carcass and make some delicious homemade chicken stock for your soup, the recipe in the notes.
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Equipment

  • large pot

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 large onion, diced
  • 2-3 cloves garlic, minced
  • 2 large carrots, peeled
  • 2 large celery sticks
  • 3-4 small red or yellow potatoes
  • 2 cups leftover chicken (chopped or shredded)
  • 3 cups chicken broth (homemade or store-bought)
  • 1-2 cups water (as needed to taste)
  • 2 tablespoons Italian seasoning
  • 2 bay leaves
  • 1 box noodles of choice
  • kosher salt to taste
  • fresh ground pepper to taste

Instructions

  • Add the olive oil and all of the vegetables to a large pot and cook over medium/high heat for about 3-4 minutes. Add chicken, stock, water, and herbs and bring to a boil.
  • Pour in noodles and stir in boiling broth for 3-4 minutes. Bring to a simmer and stir occasionally for 20-30 minutes. Once noodles are cooked, you are ready to eat. The longer you simmer, the more the flavors develop.

Notes

Homemade Chicken Stock (quick version)
Save the bones and carcass for homemade broth. Place the carcass and bones into a large pot. Add 4 cups water, some carrots and/or celery, a chopped onion, fresh or dried herbs to taste, and 2 bay leaves and bring to a boil. Turn down the heat, cover and let simmer for 1 hour. Remove from heat and let it cool and steep, covered, for another hour minimum. The longer you let it soak and cool, the more flavor you get. Once cool, strain the broth into a container like a mason jar, cover and store in the fridge until you need it. Skim the fat off the top once it cools in the fridge. This is a little bit of a cheater version, but it works and it's quick and easy. No celery? Don't fret, it will still work. If you have leftover roasted veggies you can throw those in to

Nutrition

Serving: 1servings | Calories: 238kcal | Carbohydrates: 32.2g | Protein: 16.5g | Fat: 4.6g | Saturated Fat: 1g | Cholesterol: 43mg | Sodium: 359mg | Potassium: 627mg | Fiber: 3.8g | Sugar: 3.3g | Calcium: 41mg | Iron: 1mg