A Cozy Evening Inspiration
My Favorite is Quick Chicken Noodle Soup and One chilly evening, I found myself craving a bowl of something warm and comforting. I remembered my grandma’s homemade quick chicken noodle soup, which always managed to make me feel better, no matter the situation. With that in mind, I decided to create my own version of this classic dish. I wanted something quick and easy but still packed with the rich flavors and wholesome ingredients that made grandma’s soup so special. As I gathered my ingredients, I could already imagine the comforting aroma filling my kitchen.
Simple Ingredients, Big Flavors
I started by slicing carrots, celery, and half a yellow onion, and then diced some chicken tenders. These fresh ingredients would lay the foundation for the soup. Heating a bit of olive oil in my Dutch oven, I sautéed the vegetables until the onion was soft and fragrant. The sound of the veggies sizzling and the smell of garlic made my kitchen feel cozy and inviting. Adding the diced chicken and poultry seasoning, I let them cook until the chicken was browned and the garlic was aromatic.
Bringing It All Together
Next, I poured in low-sodium chicken broth and added a couple of bay leaves for an extra layer of flavor. Stirring in a can of creamy chicken-mushroom soup, I then added egg noodles and some frozen corn kernels. The mixture quickly came to a boil, and as it simmered, I could feel the warmth of the soup spreading through the house. It only took about ten minutes for the noodles to cook through, but those minutes were filled with anticipation. I knew this soup was going to be just what I needed.
Perfect Comfort in a Bowl
When the soup was ready, I ladled it into bowls and garnished it with fresh parsley. The vibrant vegetables, tender chicken, and perfectly cooked noodles all came together in a rich, flavorful broth. I served it with a slice of crusty bread, just like my grandma used to. As I took the first spoonful, I felt an immediate sense of comfort and satisfaction. This Quick Chicken Noodle Soup was more than just a meal; it was a warm embrace in a bowl, perfect for those chilly nights when you need a little extra warmth and coziness.
Table of Contents
Chef’s Notes-Quick Chicken Noodle Soup
- Ensure all vegetables are uniformly chopped to ensure even cooking. Use a sharp knife to make this process quicker and safer.
- Browning the chicken tenders adds depth to the flavor. Don’t rush this step; let the chicken develop a nice sear.
- For added flavor complexity, sauté the vegetables until they start to caramelize slightly. This will bring out their natural sweetness.
- Use a good quality low-sodium chicken broth to control the salt levels in the soup. Homemade stock will enhance the flavor even more.
- Cook the noodles until just tender to avoid them becoming mushy. If you plan to store leftovers, cook the noodles separately and add them when reheating.
- Add a handful of spinach or kale towards the end of cooking for extra greens. Frozen peas are also a great addition.
- If the soup is too thick, thin it out with a bit more broth or water. If it’s too thin, let it simmer uncovered for a few extra minutes.
- Taste the soup before serving and adjust seasoning with salt and pepper as needed. A dash of hot sauce can add a nice kick.
- Garnish with fresh herbs like parsley, dill, or chives for a pop of color and fresh flavor.
FAQ- Quick Chicken Noodle Soup
Can I use pre-cooked chicken?
Yes, you can use pre-cooked or rotisserie chicken. Simply add it during the simmering step to heat it through.
Can I make this soup in a slow cooker?
Yes, sauté the vegetables and chicken first, then transfer everything to a slow cooker. Cook on low for 4-6 hours or on high for 2-3 hours. Add noodles in the last 30 minutes.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over medium heat, adding more broth if needed to reach the desired consistency.
Can I freeze this soup?
Yes, you can freeze the soup without the noodles for up to 3 months. Thaw in the refrigerator overnight and reheat on the stovetop. Cook noodles fresh and add when serving.
What can I substitute for the creamy chicken-mushroom soup?
If you prefer not to use canned soup, you can make a simple roux (butter and flour) and add chicken broth and milk to create a creamy base. Season with garlic and onion powder for extra flavor.