With cold winter days upon us, nothing beats coming home to a steaming bowl of chicken noodle soup. It’s the ultimate cure for cold weather blues—or, let’s face it, just a bad day. While traditional chicken noodle soup can take hours to simmer, this 30-minute shortcut recipe delivers all the flavor in a fraction of the time. The secret? Store-bought chicken broth and pre-cooked chicken make the base, while fresh vegetables and herbs add a touch of homemade goodness. And better yet, this one-pot wonder is easy to store, making it ideal throughout the week. Here’s how to make it with minimal effort.
Why this chicken noodle soup recipe works
Traditional chicken noodle soup often involves simmering a whole chicken for hours to extract flavor. While delicious, that’s not always practical. This recipe simplifies the process by using high-quality store-bought broth as a flavorful base. By adding fresh ingredients like herbs, carrots, celery and onions, you get that authentic taste without the extra time commitment.
Plus, using leftover or pre-cooked chicken makes this recipe even faster. Whether you have rotisserie chicken on hand or some extra shredded chicken from a previous meal, it cuts down on prep time while still delivering tender, juicy bites in every spoonful.
Broth 101: choosing the right base
When it comes to chicken noodle soup, the broth is the heart of the dish. But what’s the difference between broth and stock? Stock is made by simmering bones and connective tissue for several hours, resulting in a rich, gelatinous liquid with deep flavor. Broth, on the other hand, is typically made by simmering meat, sometimes with vegetables and seasonings, for a shorter time, resulting in a lighter, more versatile liquid. For a 30-minute soup, a high-quality chicken broth is ideal because it’s already seasoned and ready to use.
When selecting a store-bought broth, look for one that’s labeled “low sodium” so you can control the saltiness of your soup. Check the ingredient list for natural flavors and avoid brands with artificial additives or excess sugar. A golden-hued broth with notes of roasted chicken or vegetables will give your soup that simmered-for-hours taste. If you’re feeling adventurous, you can even enhance the flavor by adding smashed garlic clove, a bay leaf or a splash of lemon juice.
Tips for cooking perfect chicken noodle soup
Mastering a quick chicken noodle soup is all about technique. Here are a few tips to ensure your soup is both flavorful and satisfying:
- Use fresh vegetables
Fresh vegetables like carrots, celery, onions and garlic add sweetness and texture to the soup. Sauté them first to release their natural flavors. - Cook noodles separately
If you’re planning to store leftovers, cook the noodles separately and add them to individual bowls before serving. This prevents the noodles from soaking up all the broth and becoming mushy. - Season generously
Don’t forget salt, pepper and fresh herbs like parsley or thyme. They brighten the soup and bring all the flavors together. If you don’t have these on hand, dried herbs work too.
Shortcut chicken noodle soup recipe
This easy recipe from Fifteen Spatulas makes up to eight servings and uses classic egg noodles (because short pasta doesn’t cut it in this soup). If you don’t like thyme, fresh rosemary works too.
Ingredients:
- 1 Tbs. olive oil
- 1½ cups chopped celery
- 1½ cups chopped carrots
- 1 cup chopped yellow onion
- ½ tsp. salt
- ¼ tsp. black pepper
- 10 cups chicken broth (I like Imagine Organic and Swanson brands)
- 10 sprigs fresh thyme
- 3 cups finely chopped chicken breast or thighs seasoned with a pinch of salt and pepper
- 8 oz. egg noodles, cooked
Directions:
- Total Time: 30 minutes
- Yield: 8 servings
- Heat a soup pot over medium heat, then add the olive oil, celery, carrots, onion, salt and black pepper. Cook for 10 minutes, until softened.
- Add the chicken broth and thyme, bring the soup to a boil, then reduce to a simmer over low heat.
- Simmer for 10 minutes, then add the chopped chicken and simmer for three minutes, until the meat is cooked through.
- Taste the broth and make any necessary seasoning adjustments. Depending on the salt content of the broth you use, it may need additional salt.
- Ladle the soup in bowls over a handful of noodles added to each one. Garnish with fresh parsely.
Make-ahead and storage tips
I don’t have to tell you meal prep lovers how well chicken noodle soup stores. Once cooled, transfer the soup to airtight containers and refrigerate for up to four days. For longer storage, freeze it in individual portions, leaving out the noodles to prevent them from becoming soggy.
When reheating, add fresh noodles to each portion and let them cook in the hot soup for a few minutes before serving.
