Homemade chicken noodle soup that’s ready in under 30 minutes! Full of juicy chicken, tender beans, soft egg noodles and assorted veggies.
Hi friends, happy Monday! Yes, I realize it is the end of August and quite hot in most of the country. It was over 100 degrees here in Fort Worth all weekend and I barely stepped foot outside. Being almost 29 weeks pregnant does not pair well with 103 degree temps.
Nonetheless, I’m sharing an easy recipe for homemade chicken noodle soup. I had a craving for simple flavorful soup and this hit the spot.
What really gives this soup the most flavor is the mirepoix: carrots, celery and onion sauteed until almost browned with olive oil and butter. This takes about 5-10 minutes. You want the onions to be translucent. Stop right before they start browning and add the rest of the ingredients.
I use my favorite stock base, Better Than Bouillon, mixed with water for this broth base.
The egg noodles cook in the broth during the last ten minutes of cooking. This homemade chicken noodle soup keeps in the fridge very well — I made a large batch for lunch and ate it every day for a week! I used my large Calphalon stock pot.
My little photography assistant couldn’t help but get in on the action. I’m sure he’d love a mini bowl of this soup.
Other delicious soup recipes if you’re interested:
Here’s the recipe for Easy Homemade Chicken Noodle Soup:
Easy Homemade Chicken Noodle Soup
Homemade chicken noodle soup that's ready in under 30 minutes! Full of juicy chicken, tender beans, soft egg noodles and assorted veggies.
- 1 medium onion diced
- 6 large carrots diced
- 5 stalks celery diced
- 2 Tbsp butter
- 1 Tbsp olive oil
- 4 cups chicken broth
- 6 cups water
- 2 tsp minced garlic
- 1.5 tsp dried basil
- 1.5 tsp dried oregano
- 1.5 tsp salt
- ½ tsp black pepper
- 1 can cannellini beans drained and rinsed
- 2 small chicken breasts cooked, diced
- 8 oz egg noodles uncooked
*If you need to cook the chicken breasts: In the Instant Pot, place two chicken breasts and 1/2 cup water or broth. Cook for 10 minutes on manual. Alternatively, slice breasts in half and cook in a grill pan or non-stick skillet with a splash of olive oil until cooked through. Cut or shred into pieces.
In a large stock pot, add the onion, carrots, celery, butter and olive oil over medium heat. Sautee until the onions are translucent and begin to brown.
Add the chicken broth, water, minced garlic, basil, oregano, salt, pepper, beans, and cooked diced chicken breast. Bring to a boil then reduce heat to simmer for 20 minutes.
Add the egg noodles and simmer until the noodles are al dente, about 7-10 minutes.
Hi! I’m Emily, Registered Dietitian Nutritionist and self-taught intuitive chef. I firmly believe that cooking is the simplest and most important step we can take to improve our minds and bodies and build healthier communities. Join me and let’s bring food back to the kitchen!