Easy Homemade Chicken Noodle Soup {30-minute meal}
Quick and easy, this homemade chicken noodle soup recipe comes together in under 30-minutes.
Ingredients
- 3 tablespoons butter
- ⅓ cup chopped onion
- ⅔ cup diced carrots 1 to 2 large carrots
- ⅔ cup diced celery 1 to 2 stalks celery
- 2 tablespoons all-purpose flour see note
- 4 ½ cups water
- 2 ½ teaspoons chicken bouillon see note
- ½ teaspoon celery seed
- ½ teaspoon onion salt
- 1 teaspoon dried parsley
- ⅔ cup cooked pumpkin puree not pumpkin pie filling, see note
- 3 cups 5 ounces large egg noodles see note
- 2 cups 12 to 16 ounces cooked chicken see note
- freshly ground black pepper to taste
Instructions
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In medium saucepan over medium heat melt butter and add chopped onion, carrots, and celery. Sauté until veggies start to get tender (about 8-10 minutes).
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Add flour and let cook for 1-2 minutes to develop the flavor. Then add water, chicken bouillon, celery seed, onion salt, dried parsley and pumpkin puree.
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Adjust the heat to medium high until mixture starts to come to a simmer. Then add large egg noodles and cooked chicken. Cook at a high simmer (adjusting the heat as needed to keep it just under a boil), stirring often, for 15-20 minutes until egg noodles are tender.
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Serve warm adding freshly ground pepper to taste, if desired.
Recipe Notes
1. This recipe is easy to adapt to be gluten free if you use a gluten free flour and gluten free egg noodles.
2. I normally use this homemade chicken bouillon substitute in this recipe, but you can also use 4 ½ cups low sodium chicken stock in place of the water and chicken bouillon.
3. If using canned pumpkin, you may want to want to add a little extra water (maybe start with ¼ cup), as it is often thicker than homemade pumpkin puree, which is what I usually use for this recipe.
3. For the egg noodles, my favorite are the wide or narrow egg noodles in the Country Pasta brand. They are the closest I’ve found to homemade and we have used (and loved) them for many years.
4. An easy option for the cooked chicken is a rotisserie chicken (I like to buy them from Costco and then debone and freeze meat into individual portions), but you can use whatever cooked chicken you have on hand. If you want to add raw chicken, I would cut up some boneless skinless chicken thighs or breasts and sauté them with the veggies in the first step. You may want to simmer the soup for a few extra minutes in step 2 (so the chicken is tender) before adding the egg noodles.