Quick & Easy Chicken Noodle Soup

 

I made this chicken noodle soup a few weeks ago when we were all battling a cold.  It never fails that when I start to come down with something I quickly get upstaged by my kids, and if my husband gets it, it’s all over.  That is exactly what happened this time around too.

Just when we all get over the cold though, Isabella got sick again.  This time it’s her tonsils.  When she was two years old she had a peritonsillar abscess that required emergency surgery; up until then she had never even had an ear infection or anything more than a runny nose.  It was awful.  Now here we are four years later with the same thing.  Since this is her 2nd occurrence, her ENT has recommended we remove her tonsils and adenoids.

I had pretty much prepared myself for that and was expecting it when he said it.  Isabella’s response on the other hand was that she “likes her tonsils!” and doesn’t want to get them taken out.  Didn’t help our case when James and I both still have ours.  Of course she doesn’t remember having surgery before (something I will never forget), so I am dreading explaining this whole process to her.  Did I mention it’s next week?  Like, while we are unpacking in our first week in the new house?  Gah!

So I’m dishing up this soup to everyone that needs a bowl right now.  Whether you are sick or overwhelmed (or both, Hello!) take a minute to make this soup.  I used a stock “helper” and rotisserie chicken to make this even easier!  So easy, so yummy, and so much better than soup from a can.

Quick & Easy Chicken Noodle Soup

5 from 1 vote
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 10
Calories: 116kcal
Author: Emily Grace

Ingredients

  • 1/2 cup chopped celery
  • 1/2 cup chopped carrots
  • 1/4 cup chopped onion
  • 2 tbsp butter
  • 6 oz wide egg noodles
  • 2 tubs of Knorr Homestyle Chicken Stock
  • 7 cups water
  • 2 chicken breast cooked and chopped

Instructions

  • Saute your celery, carrots, and onion in butter until soft.
  • Boil water and add the chicken stock.
  • Add the vegetables and noodles to the broth, let boil until noodles are cooked, about 5-7 minutes.
  • Add the chicken to the soup right before serving.
  • Season with salt and pepper to taste.

Nutrition

Calories: 116kcal | Carbohydrates: 13g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 34mg | Sodium: 67mg | Potassium: 164mg | Vitamin A: 1180IU | Vitamin C: 1.1mg | Calcium: 16mg | Iron: 0.4mg
Did you make this recipe? Mention @GraceGoodEats or tag #graceandgoodeats!

Similar Posts

  • Slow Cooked Bacon and Beans

    March is in full swing here in Texas, though the weather can’t seem to make up its mind between winter and spring.  Our kiddos have…

  • Chai Tea Latte Recipe

    This Chai Tea Latte Recipe is made with a yummy spiced cream for a deliciously creamy and spicy drink. All of your favorite fall spices…

  • Creamy Parmesan Prosciutto Pasta

    This creamy Prosciutto Pasta is a 6-ingredient wonder! It takes less than 20 minutes to make and is the perfect entree on a busy night….

  • Two Timin’ Penne Pasta

    This is a sponsored conversation written by me on behalf of Ragu®. The opinions and text are all mine. We make it a point to…

  • Sausage Alfredo

    This Sausage Alfredo is full of creamy, cheesy flavor with a hint of heat and spice from the sausage. Using sausage really transforms the dish!…

2 Comments

  1. So sorry to hear that your little one has to have surgery. My little guy was only 2 when he had to have surgery, I was a mess. I hope all goes well!
    I am having a hard time getting my boys to eat soup, but this might bring them around, it looks so good!

5 from 1 vote

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating