Are you looking for a quick and easy chicken noodle soup recipe? Would you like to feel the warmth & comfort of yummy chicken noodle soup without a messy kitchen or big time commitment?
Well, buckle up friends! Today we’re gonna make some quick, delicious chicken noodle soup most likely using food already in your pantry. I bought all of my ingredients at aldi many are organic & affordable.
“The Best Quick and Easy Healthy Chicken Noodle Soup recipe” is sure to please!
Quick & Easy Chicken Noodle Soup Ingredients:
A QUICK DISCLAIMER: I LUV LEFTOVERS SO, I MAKE THIS SOUP IN LARGE BATCHES.
- Chicken Stock Or Broth– I like to use both. Use what you have on hand
- 2 Large Cans of Chicken Breast– Of course use any leftovers or what you already have
- 1 16 ounce bag frozen mixed veggies-Again, use any leftovers
- 1/2 pound egg noodles– I used 1/2 of a 1 pound bag. For gluten free substitute rice or quinoa
- 1 medium onion-sliced
- Minced Garlic– 2 or 3 tablespoons
- Scallions– Optional for serving
- Salt & Pepper-Optional
- Oil– Just a splash to saute onions and garlic
STEP 1:
Use Large Stock Pot and cook pasta according to directions. Cook Al Dente
While pasta cooks use small fry pan to saute onions and garlic
Step 2:
Drain pasta & add chicken broth/and or stock to pot- right on top of noodles. Stir and bring to a boil
Lower heat and add chicken, veggies, onions and garlic. Simmer for 5-10 minutes stirring occasionally.
Add salt, pepper according to taste.
Step 3:
Ladle Into Bowls & enjoy! This soup makes a great meal by itself or paired with some good bread.
Store any leftovers in pyrex Eat within a few days or freeze. Can be frozen up to 6 months.
Any recipe I share here on A Penny Star will be super easy & affordable. For a delish easy breakfast please see my Gluten free avocado Egg & cheese stack recipe.
If you enjoyed this recipe feel free to share it and leave a comment below!
