Ingredients for 25 Minute Chicken Noodle Soup
- 8 cups Low Sodium Chicken Broth
- 1 cup cooked, chopped Chicken Breasts
- New Potatoes (not used in this recipe)
- 2 Carrots, minced
- Creamed Corn (not used in this recipe)
- Dried Parsley (not used in this recipe)
- 1/4 teaspoon Black Pepper
- 1/2 teaspoon Salt
- 1 cup Egg Noodles
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 teaspoon dried thyme
- lemon juice (optional, for serving)
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How to Make 25 Minute Chicken Noodle Soup
- Heat 1 tablespoon olive oil in a large saucepan over medium-high heat. Add 1 diced onion and 2 minced carrots and cook until softened, about 5 minutes.
- Stir in 8 cups chicken broth, 1 cup chopped cooked chicken (rotisserie chicken works great!), 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Bring the mixture to a boil, then reduce heat and simmer for 5 minutes.
- Add 1 cup egg noodles and cook according to package directions, usually about 8-10 minutes, or until tender. Stir occasionally to prevent sticking.
- Taste and adjust seasonings as needed. Add a squeeze of lemon juice for extra brightness (optional).
- Serve hot and enjoy your quick and delicious chicken noodle soup!
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
13g
Fat
9g
Carbs
14g