She Strengthens

Quick and Easy Chicken Noodle Soup Recipe

Get ready to warm up with a comforting bowl of homemade chicken noodle soup that’s ready in just 1 hour! This recipe is a game-changer for busy days when you need a quick and satisfying meal.

Brown the Chicken for Maximum Flavor

Start by browning bone-in chicken pieces in a large saucepan with some olive oil. This step is crucial for adding depth of flavor to your soup. Once the chicken is browned, set it aside and add diced carrots, celery, and onion to the saucepan. Cook until the vegetables are tender and lightly browned.

Add Aromatics and Chicken Broth

Next, add some aromatic spices, including kosher salt, black pepper, and dried thyme, to the saucepan. Then, pour in 6 cups of low-sodium chicken broth or stock, along with a bay leaf. Return the browned chicken to the saucepan and bring the mixture to a boil. Reduce the heat and let it simmer for 20 minutes or until the chicken is cooked through.

Shred the Chicken and Add Noodles

Once the chicken is cooked, remove it from the saucepan and shred it into bite-sized pieces. Add the shredded chicken back to the saucepan, along with a block of instant ramen noodles (without the flavor packet). Let the noodles cook for 5 minutes or until they’re tender. Finally, stir in some chopped fresh parsley and season with salt and pepper to taste.

Customize to Your Taste

Want to mix things up? Try substituting 4 ounces of dried short pasta for the ramen noodles or adding some leftover chicken to the soup. You can also experiment with different spices and herbs to give your soup a unique flavor.

Yield and Cooking Time

This recipe yields 4 servings and takes approximately 1 hour to prepare. It’s perfect for a quick weeknight dinner or a comforting lunch.

Ingredients

• 1 bone-in chicken breast (about 1 pound)
• 1 whole chicken leg (thigh and drumstick, about 3/4 pound)
• 1 tablespoon olive oil
• 2 medium carrots, diced
• 2 medium celery stalks, diced
• 1/2 medium yellow onion, diced
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon dried thyme
• 6 cups low-sodium chicken broth or stock
• 1 bay leaf
• 1 package instant ramen noodles (without flavor packet)
• 2 tablespoons chopped fresh Italian parsley leaves