Prep 10 mins
Cook 20 mins
Quick and easy soup, very good!
- 1 (46 fluid ounce) can chicken broth
- 1⁄2 lb boneless skinless chicken, cut into bite size pieces
- 1 1⁄2 cups uncooked medium egg noodles
- 1 cup sliced carrot
- 1⁄2 cup chopped onion
- 1⁄2 cup celery
- 1 teaspoon dill weed
- 1⁄4 teaspoon ground black pepper
- In a large saucepan, over medium heat, heat chicken broth, chicken, noodles, carrots, onion, celery, dill and pepper to a boil.
- Reduce heat; simmer 20 minutes or until chicken and noodles are cooked.
I am amzed how wonderful this soup was with so little effort and just a few ingredients. I put 2 chicken breasts in whole and cut then cut them when the soup was finished so the chicken was really tender. I made this the night before so it could season over night. My husband said, "Simply couldn't be any better."
Thank you for a great quick and easy recipe. My son loved this and ate the whole pot by himself. This soup was so easy to make and doesn't take anytime at all to make. I will be making this again throughout the winter.
I was looking for an easy, quick, and budget-friendly chicken noodle soup to make for my husband (who came down w/something). We've been out of town for about 3 weeks so our fridge really doesn't have much. I had chicken, extra wide egg noodles, chicken broth, 1/2 onion, and some carrots that looked questionable. I was looking for a recipe with basic ingredients that I had on hand. This was the closest. Since we were heading out to church anyways and wouldn't be home for 2-3 hours before we could even have some soup, I decided to just skip the quick part and make the soup from scratch with whole chicken. I put the chicken in a large pot, covered it with water and dropped in 1/2 an onion...I decided not to use the carrots that I had. After it came to a boil, I put it on the lowest heat and went to church. Afterwards, we decided to stop by the market to buy some vegetables for the week (onion, carrots, ginger, cucumber, celery, tofu, parsley, green onion). When we got home to the aroma of chicken soup, it was as if we were back in the old country cottage that we never had. Since my husband needed to eat, I took out 4 cups of that stock to use. To the original soup, I added the celery, some carrots, and another onion, and let that come up to a boil again. Meanwhile, with the 4 cups of stock that I took out, I added sliced up ginger, added a few pieces of chicken from the original broth, put in a dash of salt & pepper, and then added some (washed but not cooked) rice. I let that come to a boil, and soon we had hot korean chicken porridge. He ate it but it was too heavy for him. Within an hour, the chicken broth was ready. I took out the onion, celery, & carrot, strained the broth, took out the chicken and then proceeded to step 1. We've been having Chicken Noodle Soup since sunday night and have had it for breakfast, lunch, & dinner. Not because there was so much of it, but because my husband is still sick and this is all he can take. It's light but filling. We've had it 9 times so far. We'll probably have it 7 more times (dinner + 2 more days) before he's over whatever he has. price breakdown: chicken $5, Onion $0.50, 2 Celery, $1.18, ginger (?), Carrot $0.42, bag of noodles from Target $0.89. Total: $7.99/16 meals= $0.49 a meal for 3 people... that comes to $0.16 per person per meal. awesome deal. ...this doesn't even include the extra rice porridge that served 2 meals for the 3 of us. 7.99