30-Minute Chicken Noodle Soup
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Why You’ll Love This Recipe
- 30-Minute Chicken Noodle Soup is quick and easy to make.
- A comforting recipe that won’t take you all day to make.
- It’s loaded with veggies and bone broth for added nutrients.
- The best meal to eat when you’re feeling a little under the weather.
- This soup comes together in one single pot which means way less dishes.
- Makes a big batch so you have leftovers all week long!
- If you loved this one, be sure to check out my Lemon Chicken Orzo for another yummy one!
Ingredients And Substitutions
These are the main ingredients and substitutions for 30-Minute Chicken Noodle Soup. Scroll down to the recipe card for a full list of ingredients and instructions.
First we will cook the chicken breasts in the pot with some grass fed butter. I prefer chicken breasts, but you can also use chicken thighs.
Fresh garlic is a must when it comes to this soup.
For seasonings you’ll need salt, pepper and paprika.
White onion adds a ton of flavor, however you can easily swap for yellow if desired.
Every chicken noodle soup needs carrots and celery.
Instead of using store-bought chicken broth, I like to use a concentrate and add in water. I believe it adds so much more flavor.
I like to use egg noodles for this recipe, but you can also use rice.
How To Make
ONE: Add butter to a large pot with the chicken breasts and minced garlic. Season with salt, pepper, and paprika on both sides and cook until internal temperature ready 165F.
TWO: Add in diced white onions, chopped celery and diced carrots. Cook for 5-8 minutes.
THREE: Next, add in 8-10 cups water and 2-3 tbsp of Chicken Broth Concentrate, stir well and let simmer for 5-10 minutes or until veggies are fork tender.
FOUR: In the meantime, shred the chicken in a stand mixer or with two forks by hand.
FIVE: Then, add in the egg noodles and cover the pot with lid. Cook for about 8-10 minutes or until noodles are tender. Add shredded chicken back into the pot and stir until well incorporated.
SIX: Serve with parsley, lemon and enjoy!
Tips And Tricks
If your chicken breast are thick, cut them in half to make them thinner so they will cook faster.
Be sure to season the chicken on both sides to add the most flavor.
Taste your soup as you go and add in more water or more concentrate depending on preference.
Use an electric mixer to shred chicken quick and efficiently.
How To Serve And Store
Serve this Chicken Noodle soup with fresh parsley and a squeeze of lemon juice.
Store leftovers in an airtight container and enjoy up to 5 days. Chicken noodle soup can also be frozen and enjoyed up to 60 days.
Taste And Texture
This 30-Minute Chicken Noodle Soup is loaded with flavor and veggies. The texture of the veggies are fork tender and the chicken is juicy and extremely delicious.
Frequently Asked Questions
Yes, totally. Just add in the shredded chicken at the end.
You may need to add in more seasonings to ensure it’s full of flavor, just taste as you go and add in oregano, garlic powder, onion powder and paprika as needed.
Yes! freeze in airtight containers and enjoy up to 60 days.
Other Recipes You May Like
- Lemon Orzo Soup
- Homemade Tomato Soup
- Chicken Lettuce Wraps
- One Pot Chicken and Mushrooms
- Gluten-Free Honey sesame chicken
If you make this 30-Minute Chicken Noodle Soup, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok or Pinterest!