Easy 30-Minute Hearty Chicken Noodle Soup
This delicious and comforting Easy 30-Minute Hearty Chicken Noodle Soup is a perfect dish for a quick weeknight meal. Inspired by Rachael Ray's original recipe, it features tender chicken, vibrant vegetables, and hearty egg noodles simmered in rich, flavorful chicken broth. Ready in just half an hour, this soup is not only quick to prepare but also packs a nutritious punch, making it an ideal choice for busy families. Serve it warm with your favorite bread for dipping, and enjoy a nourishing bowl that brings everyone together.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
extra virgin olive oil
2 tablespoons (drizzle around the pan)
medium carrots
2 (peeled and chopped)
parsnip
1 (peeled and chopped)
medium onion
1 (chopped)
celery ribs
2 (chopped)
fresh bay leaves
2 (or 2 dried bay leaves)
salt and pepper
to taste (for seasoning)
good quality chicken stock
6 cups (add directly to pot)
chicken breast tenders
1 lb (diced)
wide egg noodles
1/2 lb (add directly to soup)
fresh parsley
1/4 cup (chopped)
fresh dill
1/4 cup (chopped)
Instructions
1
Heat a large pot over medium heat and drizzle in the extra virgin olive oil.
2
While the oil heats up, chop the carrots, parsnip, onion, and celery. Add each vegetable to the pot as you chop them, maintaining a steady pace.
3
Once all the vegetables are in, stir in the fresh or dried bay leaves and generously season with salt and pepper to enhance the flavors.
4
Pour in the chicken stock and increase the heat to bring the mixture to a vigorous boil.
5
As soon as the stock is boiling, add in the diced chicken breast tenders and return to a boil. Then reduce the heat to medium.
6
Cook the chicken for about 2 minutes, then add the wide egg noodles and stir well.
7
Allow the soup to simmer for an additional 6 minutes, or until the noodles are tender. Once cooked, remove the pot from heat.
8
Finish by stirring in the freshly chopped parsley and dill for a burst of flavor. Don’t forget to fish out the bay leaves before serving.
9
For a brothier soup, feel free to stir in up to 2 cups of water according to your preference. Ladle the soup into bowls and enjoy warm!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
How long does it take to make this chicken noodle soup?
This recipe is designed to be completed in just 30 minutes, making it an ideal quick weeknight meal.
What type of chicken is best for this 30-minute recipe?
The recipe calls for 1 lb of chicken breast tenders, which should be diced for quick cooking.
Which vegetables are included in this hearty soup?
The soup features a blend of medium carrots, a parsnip, a medium onion, and celery ribs.
What kind of noodles are used in this recipe?
The recipe uses 1/2 lb of wide egg noodles, which provide a hearty texture to the soup.
Can I use dried bay leaves instead of fresh?
Yes, you can use either 2 fresh bay leaves or 2 dried bay leaves to season the broth.
How much chicken stock is required?
You will need 6 cups of good quality chicken stock for the base of the soup.
What fresh herbs are added at the end?
Freshly chopped parsley and fresh dill (1/4 cup each) are stirred in at the end for a burst of flavor.
How can I make the soup brothier if it is too thick?
You can stir in up to 2 cups of water at the end to reach your preferred broth consistency.
Who inspired this specific chicken noodle soup recipe?
This recipe is inspired by Rachael Ray's original 30-minute meal concept.
When should the chicken be added to the pot?
Add the diced chicken breast tenders as soon as the chicken stock reaches a vigorous boil.
How long should the noodles simmer?
The egg noodles should simmer for about 6 minutes, or until they are tender.
Do I need to peel the vegetables?
The instructions recommend peeling and chopping the carrots and the parsnip before adding them to the pot.
Should the bay leaves be removed before eating?
Yes, you should fish out the bay leaves after cooking and before serving the soup.
What type of oil is used to sauté the vegetables?
The recipe uses 2 tablespoons of extra virgin olive oil to start the soup.
How many celery ribs are needed?
You will need 2 chopped celery ribs for this recipe.
What is the recommended heat setting for the pot?
Start on medium heat for sautéing, then increase to high to boil the stock, and return to medium for simmering.
How much parsley is used in the soup?
The recipe calls for 1/4 cup of chopped fresh parsley.
Is salt and pepper used in this recipe?
Yes, salt and pepper should be added generously to taste once all the vegetables are in the pot.
Can I add the vegetables to the pot as I chop them?
Yes, the instructions suggest adding each vegetable to the pot as you chop them to maintain a steady pace.
How much dill is required?
The recipe specifies 1/4 cup of chopped fresh dill.
Is this soup suitable for busy families?
Absolutely, it is described as a nourishing and quick meal that brings everyone together in just half an hour.
What is the first step of the recipe?
The first step is to heat a large pot over medium heat and drizzle in the extra virgin olive oil.
How long does the chicken cook before adding noodles?
The diced chicken should cook for about 2 minutes before you stir in the egg noodles.
Does the recipe suggest any side dishes?
It suggests serving the warm soup with your favorite bread for dipping.
How many carrots are needed?
The recipe requires 2 medium carrots, peeled and chopped.
Is there parsnip in this soup?
Yes, one peeled and chopped parsnip is included to add heartiness to the vegetable mix.
What size of egg noodles should I use?
The recipe specifies wide egg noodles for the best texture.
Should the chicken be cooked before adding it to the stock?
No, the raw diced chicken breast tenders are added directly to the boiling chicken stock to cook.
What type of pot should I use?
A large pot is recommended to accommodate the broth, vegetables, chicken, and noodles.
When should the fresh herbs be added?
The parsley and dill should be stirred in as the very last step after the pot is removed from the heat.