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Quick and Easy Chicken Noodle Soup Recipe

Updated on March 9, 2010

Chicken noodle soup is native to most cuisines around the world, almost every nation or region has its own version of the recipe. This comforting soup is great for cold winter days and it’s easily eaten by ill and weak people, rumours even hold that it has healing powers. Different recipes have been around for decades but it’s told to be originated from China or Russia from ages when meat was a rare luxury.

It takes about 2.5 hours to make a chicken soup from scratch, and makes servings for 10 people; fortunately this recipe can be done in about 40 minutes with preparation and cooking times. A quick chicken soup uses some premade ingredients but it is a great substitute to a properly made soup.

The recipe itself is easy and the components are easy to find in any supermarket.

Chicken Soup
Chicken Soup


4 cans of chicken broth (15 ounce cans), 1 can of vegetable broth(same size)
½ pound of chopped chicken breast(pre cooked or allow longer cook times)
½ cup of chopped onion and same amount of chopped celery
1 cup sliced or diced carrots, 1 ½ cups of egg noodles.
1 tablespoon butter, ½ teaspoon basil, ½ tsp dried oregano.
Use salt and pepper to taste.

For the best result use a large pot, add and melt the butter over medium heat. Add onion and celery and cook for about 4-5 minutes, until onion becomes glassy. Add chicken and vegetable broth and bring it to boil. Lower the heat to simmer and slowly add chicken, noodles, carrots spices. If chicken breast was non-cooked add it first after broth and boil for a few minutes, then add other ingredients. It helps prevent vegetables to go too soft and tender and fall apart.

Simmer for 20-25 minutes and leave in the pot for a few minutes to cool before serving. It doesn’t take to be ill to enjoy a great chicken noodle soup whenever you feel like having it.



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