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Quick & Easy Chicken Noodle Soup


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Rate this recipe 4.6/5 (20 Votes)


  • 3 tablespoons butter
  • 1/2 an onion, diced
  • 2 carrots, peeled and thinly sliced
  • 1 celery stalk, thinly sliced
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground marjoram
  • salt and pepper to taste
  • 2 cups chicken, cooked and chopped
  • 6 cups chicken stock
  • 1 1/2 cups uncooked egg noodles
  • 1 bay leaf


Adapted from


Step 1

1. In a large soup pot, melt butter over medium heat. Add the onions, celery, carrots, basil, oregano, marjoram, salt and pepper and saute for 5 minutes.

2. Add the shredded chicken, chicken stock, egg noodles and bay leaf.

3. Raise heat to high and bring to a boil. Reduce heat and simmer uncovered for 20 minutes. Season with salt and pepper to taste.


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