This Quick and Easy Chicken Noodle Soup comes together in around 30 minutes and is hearty enough to be enjoyed as a meal. It requires only a few basic ingredients that you probably already have and is easy enough for all skill levels.
What You Need For This Quick and Easy Chicken Noodle Soup
- Chicken: This recipe calls for boneless, skinless chicken breast because it cooks the fastest. I’ve found that dicing the chicken into bitesized pieces before cooking not only speeds up the process, but also improves the texture. If you poach the chicken breasts whole and then cut them or shred them, the outer parts tend to toughen up and overcook by the time the centre has finished. Unless, of course, you poach them for closer to one hour, at which point the meat becomes very tender.
If you want to substitute bone-in and skin-on chicken for more flavour, just keep in mind that it will take longer to poach and the vegetables will likely overcook and become very soft.
- Noodles: Feel free to use your favourite kind of pasta and shape for this soup. To keep things a bit on the healthier side, I like to use Jovial Cassava pasta because it’s both grain-free and gluten-free. I’ve also made this chicken noodle soup with chickpea pasta and it turned out great.
Whichever type of pasta you choose, I recommend boiling it separately in a pot of water before adding it to the soup. Especially if you use a grain-free or gluten-free pasta, which always leaves behind a gritty water. Pasta in general releases starch as it cooks and also absorbs liquid. If you cook the pasta in the pot of soup, it will soak up a lot of the broth and leave you with a you a much thicker, starchier consistency.
This is also one of those very rare occasions where I recommend rinsing the pasta under cold water after cooking. This will stop the cooking process so the pasta doesn’t turn to mush and will help prevent it from sticking together.
- Chicken Broth: This soup has very few ingredients to hide behind so I strongly recommend using a high-quality chicken broth that tastes delicious. If you don’t have homemade, get some Kettle & Fire broth. It’s made with pasture-raised, organic chicken bones, and all-natural, organic ingredients. It’s very convenient and made without any refined sugars, fillers, preservatives or colourings. You can find them in stores or buy online with code PRIMALGOURMET for 20% off.
- Vegetables: A combination of carrot, celery and onion form the flavour base for this quick and easy chicken noodle soup.
- Garlic: Measure this ingredient with your heart and don’t let anyone tell you how much or little to use. My heart told me 4 cloves, finely chopped.
- Italian Seasoning: To make things easy and simple, use some Italian Seasoning to flavour the soup. It usually contains a blend of marjoram, thyme, rosemary, sage, savory, oregano and basil. This way you’re not fumbling over using various herbs.
- Lemon: Finishing the soup with the zest and juice of one lemon really brightens things up and adds a little bit of zing to the soup.
Quick and Easy Chicken Noodle Soup – Paleo, Gluten-Free
- 2 tablespoons extra virgin olive oil
- 5 medium carrots thinly sliced into discs, around 2 cups
- 4 celery stalks thinly sliced
- 1 large yellow onion diced
- Kosher salt to taste
- 4 cloves garlic finely chopped
- 2 32- ounce cartons Kettle & Fire Organic Chicken Broth
- 2 teaspoons Italian seasoning
- 2 boneless skinless chicken breasts, cubed
- Zest and juice of 1 lemon
- Freshly-cracked black pepper to taste
- 2 cups gluten-free or grain-free pasta of choice substitute zucchini noodles for low-carb
- Preheat a stock pot or Dutch oven over medium heat. Add the olive oil and heat until shimmering. Add the carrot, celery and onion and season with a pinch of salt. Cook, stirring occasionally, until the onions are soft and translucent, around 8 minutes. Add the garlic and cook, stirring, until fragrant, around 60 seconds.
- Add the chicken broth and bring the soup to a steady simmer. Add the Italian seasoning and chicken breast. Drop the heat to low, cover with a lid and gently poach the chicken until it is cooked through, around 10 minutes. Add the lemon zest and lemon juice. Taste the soup for seasoning and adjust with salt and black pepper to taste. Cover, remove from heat and set aside.
- Fill a separate 3-quart sauce pan with water. Set over high heat and bring to a boil. Add a big pinch of salt and the pasta. Cook, stirring occasionally, until the pasta is al dente, around 10 minutes. Drain the pasta and run it under cold water to stop the cooking and to prevent the pasta from sticking.
- Add the pasta to individual serving bowls, top with the soup and serve immediately.