Quick Homemade Chicken Noodle Soup
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This homemade chicken noodle soup is ready in under 15 minutes. The key is a couple of secret ingredients.
Did you know that Chicken Noodle Soup got its name by accident? Here’s what happened. Campbell’s had a canned condensed soup called Noodle with Chicken Soup. Weird, right? That soup with that weird name was around for awhile but never became popular. Then a radio announcer made a mistake on air and called it Chicken Noodle Soup. People suddenly got excited about this “new” soup with its cool new name and sales skyrocketed. The name stuck and came to be applied to canned versions and homemade versions alike.*
I’m so glad that the name and the type of soup were around in my childhood. I have vivid memories of eating homemade chicken noodle soup at my Baba’s kitchen table. She made it so often that her house smelled like chicken soup even when there wasn’t any in sight.
These days I don’t often make a big batch of slow-simmered chicken noodle soup like she did. Instead, when one of us is sick or in need of comfort, I tend to make up a quicker version. I came up with this specific Quick Chicken Noodle Soup recipe when my daughter had a cold a little while ago. She had a fever and a stuffy nose and a cough and she was so grumpy. I felt sad for her.
The soup helped. She seemed happier and I felt soothed.
The Souper Tip that makes this soup delicious in such a short time is butter. My Baba’s chicken soup contained a bit of rendered chicken fat which gave it a rich full flavor.
When making a quick soup, that fat doesn’t have time to render and deepen in flavor in the same way. To approximate that richness, I sautéed the onions and carrots for the soup in butter mixed with oil before adding the other ingredients. The result is a rich and flavorful broth that you would swear had taken hours to make.
For this soup to be done so quickly, you also have to cut the chicken into small pieces before adding it to the broth. And be sure to look for quick-cooking noodles. I went with some thin egg noodles that specified a 3-4 minute cooking time on the package. That’s what you need!
Read all of my Souper Tips that will help you make homemade soups in a really short time here. And to see all my SOUPin15 recipes go here. And don’t forget to come back next week for another SOUPin15, orsubscribe to my weekly newsletter so that you don’t miss any of my recipes. And as a special gift to you right now, if you subscribe to my newsletter you’ll receive a free ebook full of delicious slow cooker dinner recipes (over 30 of them!) from some of my favorite bloggers.
*The info about the history of the name Chicken Noodle Soup comes from PopSugar and Wikipedia
If you’re looking for another “get well soon” soup, you’ll also want to check out this sinus clearing miso soup recipe.
And now, here’s my quick Chicken Noodle Soup recipe. See you in 15!
This homemade chicken noodle soup is ready in under 15 minutes. The key to the quick soup is to microwave the broth to get it up to cooking temperature quickly, buy carrots that are already cut into matchsticks, cut the chicken into small pieces so that it cooks quickly and make sure to use noodles with a short cooking time (3-4 minutes, like fine egg noodles). Before starting this recipe, read through it and gather together all of the tools and ingredients that you’ll need. Then start cooking. See you in 15!
- 7 cups no-sodium or low-sodium chicken broth
- 1 Tbsp. neutral oil (vegetable or grape seed)
- 1 Tbsp. butter
- 2 cups carrot matchsticks
- 1 small onion
- 1 clove garlic
- ½ tsp. salt
- ¼ tsp. coarse black pepper
- 1 bay leaf
- ¾ lb. boneless skinless chicken thighs (about 3)
- 2 cups uncooked fine egg noodles (or other noodles with very short required cooking time)
- Pour the chicken broth into a large microwave-safe bowl and microwave it on high for 6 minutes.
- Put a large pot or Dutch oven over medium heat. Add the oil and butter. Roughly chop the carrot matchsticks and add them to the butter.
- Stir. Chop the onion and add it. Stir. Peel and mince the garlic and add it along with the salt, pepper and bay leaf. Stir and cook for 30 seconds.
- The broth in the microwaves should be finished around now. Carefully add the hot broth to the pot. Stir. Cover and increase heat to high.
- Chop the chicken into ½ inch pieces. When the broth comes to a boil, stir in the chicken. Bring it back to a boil and then reduce heat to a simmer. Cook until chicken is cooked through, about 1 minute.
- Increase the heat to high and add the fine egg noodles. When it comes back to a boil, reduce to a simmer and cook until noodles are al dente, about 3 minutes. Remove bay leaf. Taste and add more salt and pepper if desired.