Quick and Easy Chicken Noodle Soup Recipe

I decided to try out this recipe with a slight variation by adding just 6 cloves of minced garlic. I opted for homemade chicken or vegetable broth and used "No Yolks" egg noodles. Upon tasting, I found that adding a bit more basil and oregano enhanced the flavors. This dish was not only easy to whip up but also incredibly comforting, especially for someone like me who's been under the weather for what feels like forever. For my next attempt, I plan to add more onion and celery for a heartier soup.

I substituted all chicken broth in this recipe, using a combination of homemade and store-bought broth. I added fresh basil and oregano from my garden, as well as some dried herbes de Provence for extra flavor. I sautéed the sliced carrots with onion and celery before combining everything. This recipe was enough for 8 servings, which comfortably fed 6 people who each enjoyed two bowls. The dish was absolutely delicious! I served it with a large green salad, rolls, fresh fruit, and brownies for dessert.

Excellent recipe! I made a couple of modifications. I sautéed the carrots with the onion for a more tender texture. Instead of vegetable broth, I used all homemade chicken broth for a richer flavor. I added minced garlic to the vegetables cooked in butter, and I doubled the amount of noodles, turning it into more of a chicken & noodles dish which was delicious! This is a fantastic way to use up leftover rotisserie chicken. I highly recommend this recipe, it also freezes well!

This recipe is incredibly simple to prepare and tastes amazing! I simmer the chicken breasts in the broth to give it a deeper flavor before adding the other ingredients to create a delicious soup.

Fantastic chicken noodle soup recipe! It's incredibly simple and tastes just like homemade. Instead of pre-cooking the chicken, I let it simmer in the broth along with the vegetables for extra flavor. I opted for frozen egg noodles and threw in some garlic. To make the soup creamier, I included two cans of condensed cream of chicken soup. Before adding any salt, I suggest giving it a taste test, especially if you're not using low sodium chicken broth as it might not be needed. Highly recommend trying out this recipe!

I followed someone's recipe suggestion and it turned out to be absolutely fantastic! In a pan with melted butter, I sautéed 2 minced garlic cloves, 1 cup of chopped onion, 1 cup of chopped celery, and 1 cup of sliced carrots. At the same time, I diced 1/2 pound of raw boneless, skinless chicken breast into small pieces. I added the chicken, broth, basil, oregano, salt, garlic pepper, a bit of poultry seasoning, and some dried thyme to the vegetable pot. After bringing it to a boil, I lowered the heat, covered it, and let it simmer for 20 minutes. In the meantime, I cooked 3 cups of egg noodles in another pot according to the package instructions. Once done, I added the drained noodles to the chicken and veggies, letting it all simmer for an extra 10 minutes. It was truly the best!

Absolutely love this recipe with my own twists! I've made it multiple times, mostly in the slow cooker. I skip the step of sautéing the vegetables beforehand and simply toss everything in the slow cooker. I use 2 boxes of 32-ounce chicken broth and exclude the vegetable broth. I incorporate the specified spices, plus a touch of cayenne and a generous amount of parmesan cheese. Next, I add 2 frozen chicken breasts (you could use 3, but 2 works for my family of four). I cook on high for around 4 hours. By this time, most of the chicken has naturally shredded into pieces, and any remaining parts can be easily separated in the slow cooker before serving.

I found this recipe to be extremely simple, and I tweaked it to enhance its simplicity even more. I sautéed the carrots together with the onions and celery. Once I had added and heated the broths, I included raw cubed chicken breast pieces and let everything simmer for 20-30 minutes. About ten minutes before serving time, I tossed in some egg noodles, simmered the soup for an additional 5 minutes, and then turned off the heat. I let the soup sit for another five minutes. The best part? Only one pot to clean!

Wonderful and easy-to-follow recipe. To achieve a delicious restaurant or home-cooked taste, start by sautéing vegetables and herbs in butter – onions, carrots, celery, salt, pepper, basil, oregano, and thyme – until they are tender. Then, add broth and Bay leaves, bring it to a simmer, and gently place the chicken in the pot. Turn off the heat and allow it to cool, if time allows. Remember to remove the Bay leaves before serving. When you're ready to enjoy the dish, reheat it and add some noodles. I recommend thick homemade egg noodles from the freezer section, but dried egg noodles work well too. This is just a suggestion on technique, not a criticism of the recipe. Cheers!

I received enthusiastic feedback from senior clients and neighbors whom I served this soup to, with many proclaiming it to be the most delicious chicken soup they've ever tasted. I utilized pre-packaged white meat rotisserie chicken from Costco and Better Than Bullion chicken broth in the exact amounts specified in the recipe. This recipe is definitely a winner, as I've already been asked to make it again.

This recipe is amazing! I started by cooking my chicken breast first. I melted about two tablespoons of butter and added two cups of chicken broth to the pan, then seasoned the chicken breast with basil and oregano before poaching it in a covered pan. I decided to add extra chicken broth, basil, and oregano for a more flavorful soup - I enjoy a zesty taste. Since my chicken breasts were quite large, I ended up with a generous amount of soup. Additionally, I sautéed the carrots together with the onions and celery, adding even more depth to the dish.

Wonderful recipe! I hosted friends and they absolutely enjoyed the flavor. Ideal for soothing colds or sniffles. I will certainly be preparing this dish once more!

This recipe is fantastic! I started by cooking the chicken breast and then used a mixture of butter and chicken broth as the base in the pan. I seasoned the chicken breast with basil and oregano before poaching it in the covered pan. I decided to add extra chicken broth, basil, and oregano for a more flavorful and zesty soup. Since my chicken breasts were huge, the soup made was quite plentiful. Additionally, I sautéed the carrots together with the onions and celery, which added a great depth of flavor to the dish.

Excellent recipe for beginners! I included minced garlic and substituted Thai basil for an extra kick. Absolutely delicious!

I prefer using rotisserie chicken over chicken breast as I find it enhances the flavor.

I followed the recipe precisely this time.

It was excellent! I decided to add extra broth for more flavor.

My family absolutely adored it!! The recipe was easy to follow.

My husband was feeling unwell and found that most canned soups tasted too salty for his liking. However, he absolutely enjoyed this particular version. I prepared it using pre-cooked chicken and made the broth with Knorr powder. It was both delicious and quick to make!

I decided to enhance the dish by incorporating a minced garlic clove into the vegetables and pouring in a cup of heavy whipping cream at the end with the heat turned off. Additionally, a sprinkle of grated parmesan on top when serving took it to the next level. The result was absolutely fantastic!