Easiest Chicken Noodle Soup

By Alexa Weibel

Published January 28, 2023

  • Two servings of easy chicken noodle soup are shown in gray bowls with silver spoons.
    Linda Xiao for The New York Times. Food Stylists: Monica Pierini.
Media 1 of 1
Total Time
30 minutes
Rating
4(9,608)
Comments
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The majority of shortcut chicken soup recipes use rotisserie chicken. It’s a convenient hack, but cooked chicken doesn’t absorb flavors very well. On the other hand, sautéing ground chicken in olive oil with garlic, coriander and celery seeds (or fennel seeds and rosemary, or herbes de Provence) creates a deeply complex base. Add the vegetables, then the stock and the noodles for a complete meal that cooks in 30 minutes. You can use egg noodles, cavatelli or alphabet noodles, but you may want to adjust the amount of stock to taste, since they’ll each absorb a different amount of liquid.

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Ingredients

Yield:4 to 6 servings

  • 5 tablespoons extra-virgin olive oil

  • 1 pound ground chicken

  • Salt and black pepper

  • 4 garlic cloves, roughly chopped

  • 1 ½ teaspoons ground coriander

  • ½ teaspoon celery seeds (optional)

  • 2 celery stalks, halved lengthwise, then sliced ½-inch thick

  • 1 large carrot, peeled and cut into ½-inch cubes

  • 1 large shallot, finely chopped

  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme leaves)

  • 7 to 8 cups chicken stock, plus more as needed

  • 8 ounces dried egg noodles, cavatelli or other small shaped pasta

  • Crème fraîche, chopped fresh parsley and dill, and lemon zest, for garnish

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

46 grams carbs; 106 milligrams cholesterol; 497 calories; 13 grams monosaturated fat; 4 grams polyunsaturated fat; 5 grams saturated fat; 23 grams fat; 5 grams fiber; 1142 milligrams sodium; 28 grams protein; 8 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large pot, heat 3 tablespoons oil over medium-high. Add the chicken, season generously with salt and pepper, and cook, breaking up with a wooden spoon, until starting to crumble, about 3 minutes. Add the garlic, coriander and celery seeds (if using), and cook, stirring frequently, until chicken is cooked through, about 2 minutes. Using a slotted spoon, scoop the chicken into a small lidded bowl (to retain moisture); cover and set aside.

  2. Step 2

    Add the celery, carrot, shallot, thyme and the remaining 2 tablespoons oil to the pot, season with salt and pepper, and cook, stirring, until slicked with fat, 3 minutes. Add the stock (7 cups for a stewlike soup or up to 8 cups for a brothy soup) and bring to a boil over high.

  3. Step 3

    Add noodles and cook over medium-high until al dente according to package directions. (If the noodles absorb a lot of liquid, add more broth according to taste.) Add the reserved chicken and any accumulated juices and heat until warmed, then season to taste with salt and pepper. Divide among bowls; top with a spoonful of crème fraîche, a fistful of torn herbs and lemon zest.

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Ratings

4 out of 5
9,608 user ratings
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Comments

K

Really look forward to trying this recipe! Just one note: I always leave the noodles on the side and plop them in bowl first and pour soup over. I love leftovers and typically enjoy soup the next day but i hate when the noodles are left in there and breakdown. This method keeps it all still kinda 'fresh'.

Jan

Adding thighs and legs on the bone, sautéing them first, will add much more depth to the broth. Just take out the chicken after its cooked for 1/2 hour, pull off the meat and add it back in to finish the soup.

Marianne

For even more intense flavor, try poaching boneless chicken breasts in white wine & herbs, and then pull them apart and add chunky shreds to the sautéed veggies & broth. Noticeably richer in both flavor & texture!

KC

my most beloved recipe! perfectly fine with less noodle but otherwise don’t change a thing

Denise Arnold

A hearty soup for a sick husband but I won't make again. Very little flavor. Did not care for the ground chicken.

Molly

I live on this soup all winter. I have started adding some sliced white mushrooms to it and use Israeli couscous for the noodles. Before serving, I throw in a handful of fresh spinach.

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