Quick and Easy Chicken Noodle Soup


  • 2 boneless, skinless chicken breasts, cut into small pieces
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 2 cloves garlic, minced
  • 6 cups chicken broth
  • 2 cups water
  • 2 cups egg noodles
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)


  1. Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5 minutes, or until the vegetables start to soften.
  2. Add the minced garlic and sauté for another minute, or until fragrant.
  3. Add the chicken pieces to the pot and cook until they are no longer pink, about 5 minutes.
  4. Pour in the chicken broth and water. Bring the mixture to a boil.
  5. Stir in the egg noodles and dried thyme. Reduce the heat to a simmer and cook for about 10-12 minutes, or until the noodles are tender.
  6. Season the soup with salt and pepper to taste. Adjust the seasoning as needed.
  7. Once the chicken is cooked through, and the noodles are tender, your chicken noodle soup is ready.
  8. Ladle the soup into bowls, garnish with chopped fresh parsley, and serve hot.

This simple recipe should yield a delicious and comforting chicken noodle soup in no time. Enjoy!

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