Quick and Easy Chicken Noodle Soup

By Kath Dedon

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I have a “killer” chicken noodle soup recipe that I sometimes make when I feel like spending the day making soup.  It really is outrageous, but it should be because it involves a long process for making delicious chicken broth. It isn’t difficult, but it takes a bit of time. It’s “Long but Easy Chicken Noodle Soup”. I’m sure I’ll make it someday and add it to the blog.*

This chicken noodle soup recipe is one of the recipes I turn to when I want good soup that’s quick and easy. It can be made on a weeknight after work. Using canned chicken broth is the big time-saver with this one, and cooking the raw chicken in the broth adds extra flavor. You can use boneless breasts or thighs.

It’s still soup weather in Seattle, so this “hits the spot” on a cool June evening.

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* Update November 3, 2010: I made my “killer” chicken noodle soup, and you can find it here.

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(print the recipe)

(Adapted from a recipe in the January/February 1998 issue of Cooking Light)

Serves 4

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1 Tablespoon butter

1 cup chopped carrot

1 cup chopped celery

1 Tablespoon flour

3 ½ cups chicken broth (2 cans—Swanson Natural Goodness™ is good)

1 cup water

½ teaspoon salt

¼ teaspoon pepper

2 cups uncooked egg noodles (about 4 ounces)

1 pound skinned, boned chicken breast or thighs, cut into 1-inch pieces

Melt butter in a large pot over medium-high heat. Add carrots and celery; sauté 3 minutes. Stir in the flour and cook, stirring, for about 1 minute. Remove from heat and gradually stir in the broth, water, salt, and pepper. Return to the heat and bring to a boil. Cover; reduce heat and simmer 5 minutes. Add noodles and chicken, and bring to a boil. Cover, reduce heat, and simmer 10 minutes.