Quick & Easy Chicken Noodle Soup

Ingredients

• 75 g (½ cup)chopped celery
• 64 g (½ cup)chopped carrots
• 40 g (¼ cup)chopped onion
• 28 g (2 tbsp)butter
• 170 g (6 oz)wide egg noodles
• 2 tubsKnorr Homestyle Chicken Stock
• 1.66 litres (7 cups)water
• 2chicken breasts, cooked and chopped
• to tastesalt and pepper

Instructions

1. 1

   Soften vegetables

   Sauté the celery, carrots and onion in the butter until soft.

2. 2

   Make the broth

   Bring the water to the boil and stir in the chicken stock.

3. 3

   Cook noodles

   Add the vegetables and egg noodles to the broth. Let it boil for about 5–7 minutes, until the noodles are cooked.

4. 4

   Add chicken

   Stir the cooked chicken into the soup just before serving.

5. 5

   Season soup

   Season with salt and pepper to taste.

What is chicken noodle soup?

Chicken noodle soup is a familiar American comfort-food dish built around chicken, noodles and vegetables in broth. This speedy version uses cooked chicken and stock tubs to keep the preparation short.

Softened celery, carrots and onion give the broth a savoury base, while wide egg noodles make the soup substantial. Adding the chicken at the end helps it warm through without needing to cook from raw.

Nutrition and macros by portion

The nutrition label shows one serving as written: 116 calories, 7g protein, 13g carbs, 3g fat.

The noodles provide most of the carbohydrates, while butter contributes much of the fat. Chicken supplies protein, with smaller amounts also coming from the egg noodles and stock. Pair a bowl with extra vegetables or a side salad to add variety to the plate.

Build a flavourful base

Vegetables: sauté the celery, carrots and onion in butter until softened before they go into the broth. This gives them a head start on tenderness and lets their flavours mingle.

Stock: dissolve the chicken stock in boiling water, then taste the broth before adding extra salt. Stock can already be salty, so adjust seasoning at the end.

Get the noodle texture right

Egg noodles: wide noodles make a hearty soup, but they can go soft if left boiling too long. Start checking them around the stated 5-minute mark and stop when they are tender.

Broth: noodles absorb liquid as they cook and continue to soften while sitting. Serve soon after they are done for the clearest broth and best texture.

Add the chicken at the end

Cooked chicken: stir it in just before serving, as the method directs. It only needs to warm through, so prolonged boiling is unnecessary and can make it dry or stringy.

Even pieces: chop the chicken into similar-sized pieces so they warm at roughly the same pace. Check that it is hot throughout before serving.

Keep the timing in view

The vegetables soften while the stock comes to the boil, and the noodles cook in the broth for about 5–7 minutes. Have the cooked chicken and seasoning ready so they can go in promptly at the end.

The recipe gives a total time of 15 minutes. Your actual timing may vary with the size of the pan and how quickly the water boils.

What to serve with it

Bread: serve with crusty bread or toast for dipping into the broth. A simple green salad can add freshness alongside the warm soup.

For a fuller meal, pair the soup with a sandwich or extra vegetables. Keep any sides simple so the noodles and chicken remain the focus.

Recipe notes & tips

• Chop the vegetables into small, even pieces so they soften at a similar rate.
• Bring the stock mixture to a boil before adding the noodles.
• Check the noodles at 5 minutes and stop cooking when they are tender.
• Taste the broth before adding salt, since the stock may already be seasoned.
• Add the cooked chicken close to serving time to keep it tender.
• Serve promptly if you prefer the noodles to stay firm.

Variations

• Use leftover turkey: swap it for the cooked chicken and warm it through at the end.
• Add leafy greens: stir in spinach during the final minute of cooking.
• Try different noodles: use another noodle shape and cook it according to its packet directions.
• Add herbs: finish with chopped parsley or thyme for a fresh, savoury note.
• Make it peppery: add extra black pepper at the table.

Common mistakes to avoid

• Overcooking the vegetables: sauté only until soft, as they will cook further in the broth.
• Mushy noodles: check them from 5 minutes and serve once tender.
• Salting too early: taste the stock first, then season at the end.
• Boiling the chicken for too long: add it just before serving so it only warms through.
• Letting the soup sit with noodles in it: serve promptly, or the noodles will continue to absorb broth.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently until hot throughout; the noodles may soften and absorb broth, so add a little water when reheating if needed. For best texture, store the soup and noodles separately if you can.

Frequently asked questions