Easy Cheater Chicken Noodle Soup is just what the doctor ordered. Full of healthy vegetables, you can whip this feel-good soup in 20 minutes and serve!
I was bragging to Jillian the other day as she was nursing her cold that I hadn’t gotten sick yet this season (a mini miracle with two kids) as I smugly stirred one of the dishes for our Christmas dinner. And then BAM, just like a big slap of karma upside the head, I got sick. Granted it was probably from drinking out of her wine glass over the holidays (I can never keep ours straight), but that’s the last time I say something ridiculous like that. I had it coming.
So here I am, sniffling away looking like Rudolph wrapped up in 5 blankets, and the only thing I want is chicken noodle soup. But I don’t want something out of a can. But I also don’t want to slave over a stove as I would normally do to make homemade soup. May I present my compromise, which may have been the best chicken noodle soup I’ve made? At least that’s what Charles told me, but he’s also feeling sorry for me so it’s hard to trust him right now 😉
How to make homemade chicken noodle soup
I used organic chicken from a local farm (Charles and I swear it tastes a million times better) and loaded it with veggies that you have (you can even increase them or add extra like corn if your kids love a certain veggie). Alternately, you can simply throw in some shredded or diced leftover roast chicken. Whether you’re sick or not this soup can be whipped up in 20 minutes and is an easy way to get kids to eat a few extra veggies! Don’t forget the herbs! I also love incorporating some fresh dill or parsley for some added herbaceous flavour.
Cheater Chicken Noodle Soup
Cheater Chicken Noodle Soup
Easy Cheater Chicken Noodle Soup is just what the doctor ordered. Full of healthy vegetables, you can whip this feel-good soup in 20 minutes and serve!
Ingredients
- 1 cup uncooked macaroni, small shell pasta or rotini*
- 3 tablespoons olive oil
- 1 cup diced yellow onion
- 2 cups diced celery
- 2 cups diced carrots
- 1 cup frozen peas
- 2 diced chicken breasts (raw)
- 10 cups chicken stock
- 1/4 cup chopped fresh dill or parsley, packed
- salt and pepper to taste
Instructions
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Bring a medium pot of salted water to a boil and cook the noodles until al dente. Drain the noodles and set aside.
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While the pasta cooks, in a larger stock pot heat the olive oil over medium heat. Add the onion and cook, stirring occasionally, until the onions are fragrant and transparent, about 3 minutes. Add the celery and carrots and cook until the veggies are tender, about an additional 3-4 minutes. Add the diced chicken breast and cook, stirring, until the chicken is just cooked through, approximately 7-10 minutes (check a larger piece for doneness before proceeding).
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Add the stock, turn the heat to medium-high and bring to a simmer. Once at a simmer, add the peas, cook for 2 minutes, and add the dill and pasta, stir and simmer for 1-2 minutes. Season with salt and pepper to taste and serve!
Recipe Notes
*I used rotini here and have used shells in the past, but you can use any pasta you would like! Flex the amount of pasta depending on how much you like in your soup.