This chicken soup recipe is NOT like other chicken soup recipes, this soup is made in under 30 minutes but tastes like it’s been simmering all day!
Yes, you can have a pot of soup that tastes like it’s been simmering ALL DAY LONG, ready in 30 minutes!
It seems like each week there is someone we know not feeling well.
Whether they have a cough, cold or flu OR someone who needs a bowl of the ultimate comfort food.
It seems like as soon as the weather slightly turns cold, we need to start preparing for all that “winter” brings.
CHECK out my post on SOFT FOODS, it has lots of recipes and items to have on hand when you aren’t feeling well, or have had oral surgery, or need a soft food diet, or have a cold or the flu. There is even a printable list so you won’t forget things at the store.
Chicken soup isn’t just for when you’re not feeling well, but if you are under the weather
These masks may help,
along with This warm fuzzy blanket, it’s so gorgeous
and THIS super practical!
Just wait until you see how EASY this recipe is and how quickly you will be able to serve this soup.
This is a no-fuss, quick and easy chicken noodle soup recipe that you will want to have at the ready for when the sniffles start.
You won’t believe how following a few simple steps will result in such a great soup in MINUTES.
There are a few things in this soup that I think is KEY to how delicious it tastes.
The chicken and the noodles.
The real secret ingredient in this is the chicken
I use is boneless skinless chicken thighs. I didn’t want chicken on the bone, it would take too long and them to cook, and deboning it, oh don’t get me started on how little patience I have normally, then add in someone not feeling well and it seems like I have even more to do.
Boneless skinless chicken breasts are dryer and won’t lend the same flavor. But by all means use what you have if you are that sick and need to get better FAST, go ahead and use pre-cooked chicken if need be. But believe me when I tell you, if you follow my two key ingredients you will be much happier with the soup.
What Kind of Chicken Should I Use for One-Pot Chicken Noodle Soup?
I use boneless skinless chicken thighs. They have the best flavor and the tenderest meat. Boneless skinless chicken breasts are dryer and won’t lend the same flavor. The boneless part just saves me time deboning it. But by all means, use what you have — if you are sick and low on energy, use pre-cooked chicken if needed. Rotisserie chicken is always good in a pinch.
What Kind of Noodles Can I Use?
I use fettuccine nests. I prefer fettuccine over egg noodles, as fettuccine is denser and doesn’t become soft from soaking up the broth. The leftovers stay firm and heat up beautifully! Other options would be farfalle or penne – both are firm noodles that will not become mushy.
Fettuccine noodles are more dense noodles and had a great texture when the soup was finished cooking as well as the part that sat in the soup that day, in the fridge and was reheated. Which I find very important to have a great noodle with chicken noodle soup.
The glory of this soup is that it’s easy to prepare and ready in minutes.
Before you know it you will be comforted by the age-old get well remedy that sometimes seems daunting if you need to get out too many pots and pans and stand over the stove keeping an eye on it to finish.
How Do I Freeze Homemade Chicken Noodle Soup?
To make a quick and easy freezer soup, prep all ingredients but do not prepare. Place veggies, noodles, and chicken in a large freezer bag. Label with how much water and bouillon to add, as well as how long to boil, adding a bit more time due to the frozen ingredients. When ready to cook, just follow the recipe instructions.
You could also freeze it without the noodles, but if you add them in it makes it really simple for anyone to put it all in a pot of water and cook it.
Just add about 5 more minutes to the cooking time of 15 minutes, so you’ll b sure the chicken is cooked. So cook it 20 minutes if it’s frozen. Use a thermometer to be sure the chicken is at 165°.
I may not want the cold weather yet, but at least I feel a little better prepared now.
I may even print the recipe and tape it onto one of the tissue boxes that way when I’m not feeling all I’ll have to do is ask my family to get me a box of tissues and maybe they will see the recipe and make it for me.
Good idea, don’t you think?
Hey, it may work!!! You never know 😉
How Can I Make Chicken Noodle Soup Low Carb?
To make this One Pot Chicken Soup recipe low-carb, simply leave out the noodles and add chopped or frozen cauliflower pieces or riced cauliflower to the broth during the last few minutes of cooking. Cauliflower cooks quickly and it will give you more vegetables and help fill you up with fiber.
If you’re looking for more soup recipes, here are several of my favorites.
I think you’ll love them!
- 6 cups water
- 1 tablespoon chicken bouillon (Knorr is what I used)
- 11 oz boneless chicken thighs (three chicken thighs)
- 2 carrots sliced (1 cup)
- 3 celery stalks diced (3/4 cup)
- ½ medium onion diced (1/2 cup)
- 4 fettuccine nests (4.5 oz)
- Step 1. fill 4-quart pot with water and bouillon (or use broth, stock. homemade or purchased) turn burner on high.
- Trim excess fat from chicken and cut into ½ inch pieces.
- Thinly slice carrots
- dice celery
- dice onion
- Carefully add ALL ingredients to the pot.
- Place lid on the pot.
- Bring it to a boil then turn on low to simmer at a low boil for 15 minutes. If low on your stove is very low, maybe medium-low would be better, you want to still see it bubbling.
- Turn off the soup and serve.