Quick Chicken Noodle Soup
A quick and hearty chicken noodle soup featuring tender chicken, vegetables, and flavorful broth, perfect for comforting meals and satisfying cravings especially on chilly days.
Ingredients
- 2 medium onions ⓘ
- 1/2 package frozen mixed vegetables
- 2 to 3 stalks celery ⓘ
- leftover cooked chicken or 3 skinless boneless chicken breasts
- 4 bouillon cubes ⓘ
- 2 packages Oodles of Noodles chicken flavor ⓘ
- 1 teaspoon onion powder ⓘ
- 1 teaspoon garlic powder ⓘ
- 1 teaspoon pepper ⓘ
- 1 tablespoon cornstarch ⓘ
- 2 bay leaves ⓘ
Instructions
- Fill a Dutch oven pot 3/4 full with water.
- Add bouillon cubes and spices (onion powder, garlic powder, pepper, bay leaves).
- Add chopped onions and celery to the pot.
- Bring to a boil, then add cooked leftover chicken or raw chicken breasts, and mixed vegetables.
- Cook on medium heat for 15 to 20 minutes.
- Remove one package of Oodles of Noodles and add the flavor packet to the soup.
- In a separate small bowl, mix cornstarch with cold water until smooth.
- Increase heat to high and bring the soup to a boil.
- Pour the cornstarch mixture into the boiling soup while stirring continuously.
- Break up the noodles inside their package into smaller pieces.
- Add the noodles and flavor packet to the soup.
- Cook for another 3 minutes.
- Serve hot.
Tips & Substitutions
For a richer flavor, sauté the onions and celery in a bit of oil before adding them to the soup. You can substitute leftover turkey for the chicken or use vegetable broth for a vegetarian version. If you don't have Oodles of Noodles, any thin egg noodles will work. Adjust spices according to your taste preference, and feel free to add herbs like thyme or parsley for extra flavor.
Serving Suggestions
Serve your quick chicken noodle soup with crusty bread or a simple side salad for a complete meal. It pairs beautifully with Nancy'S Chicken Dip for an appetizer or snack. For extra freshness, garnish with chopped parsley or a squeeze of lemon juice before serving.
Storage & Reheating
Store any leftover chicken noodle soup in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm it gently on the stove over medium heat, adding a splash of water if it thickens too much. You can also microwave it in a safe bowl, stirring occasionally until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Quick Chicken Noodle Soup contains roughly 495 calories, with 18g protein, 104g carbohydrates, and 4g fat. It is an excellent source of vitamin C (77% of the Daily Value), dietary fiber (73% of the Daily Value), and vitamin A (67% of the Daily Value). It also contributes 21g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use raw chicken in this recipe?
Yes, you can use raw skinless boneless chicken breasts. Just ensure they are fully cooked before serving, which will take about 15 to 20 minutes in the soup. Make sure to check the internal temperature reaches 165°F (75°C).
What if I don't have bouillon cubes?
If you don't have bouillon cubes, you can use chicken broth or stock instead. Use about 4 cups of broth to replace the water and bouillon cubes in the recipe. This will add depth to the flavor and make the soup richer.
Can I freeze the soup?
Yes, you can freeze the chicken noodle soup. Allow it to cool completely, then store it in a freezer-safe container for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat on the stove or microwave. However, the noodles may become softer after freezing.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).