Easy Chicken Noodle Soup
Easy Chicken Noodle Soup is the perfect recipe when you need an easy, yet comforting meal.
It’s my go-to recipe when one of my loved ones gets sick. A soup with hot herbal chicken broth, flavored with celery, carrots, peas and onion and made easy with my favorite Amish egg noodles.
This soup is also a great recipe to make with young children who are learning to cook. And it’s one they will love to eat–which makes it even better.
Ingredients Needed to Make Easy Chicken Noodle Soup
- chicken breasts
- water
- chicken bouillon cubes
- celery
- carrots
- onion
- dried oregano
- parsley
- kosher salt
- freshly ground black pepper
- frozen peas
- Amish Extra Thick Kluski Egg Noodles
Ways to Make This Soup even Faster and Easier
This soup is even more quick to make if you happen to have some leftover roasted chicken in the refrigerator. Simply shred it and add it to the soup.
Substitute chicken broth or stock for the water and bouillon cubes.
Use frozen mixed vegetables instead of the fresh celery, carrots, and peas. Add the frozen vegetables with the chicken.
I like to use Amish Extra Thick Kluski Egg Noodles, but you may use any egg noodles in your pantry, or even dried spaghetti that has been broken into halves or thirds.
Instructions for Making This Recipe
To begin, gather your ingredients so that you have them close at hand. Prepare your vegetables. Using a knife and cutting board, chop celery. Peel and slice carrots. Mince the onion. Set aside until ready to use.
In a medium saucepan combine chicken and water and bring to a boil.
Add bouillon cubes, chopped celery, sliced carrots, and minced onion. Season with dried oregano and parsley, kosher salt, and freshly ground black pepper. Cook on medium heat for 20-25 minutes until meat is cooked through, stirring occasionally.
Remove chicken from broth and set aside to cool. Add frozen peas to the broth and return to a boil. Add noodles and cook as directed on package, approximately 10 minutes.
Meanwhile, shred chicken into bite-size pieces. Add to soup when noodles are tender. Cook another 5 minutes on low.
Serve immediately with saltine crackers. This recipe will serve 4-6 people.
See more Soup Recipes Here. See Comfort Food Recipe Ideas Here.
Easy Chicken Noodle Soup
Equipment
Ingredients
- 3 whole chicken breasts
- 6-8 cups water
- 3 cubes chicken bouillon
- 2 cups celery chopped
- 1 cup onion minced
- 1 medium carrot peeled and sliced
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 cup frozen peas
- 6 oz Amish Extra Thick Kluski Egg Noodles
Instructions
- Gather all your ingredients and prepare your vegetables. Using a knife and cutting board, chop celery, and peel and chop or slice the carrots. Mince the onion.
- In a medium saucepan combine chicken and water and bring to a boil. Add bouillon cubes, celery, carrots, onion. Season with salt, pepper. Cook on medium heat for 20-25 minutes until meat is cooked through.
- Remove chicken from broth and set aside to cool. Add frozen peas and return to a boil. Add noodles and cook as directed on package, approximately 10 minutes.
- Meanwhile, shred chicken into bite-size pieces. Add to soup when noodles are tender. Cook another 5 minutes. Serve immediately with saltine crackers. Serves 4-6.
