Less than 30 minutes to a bowl of warming and comforting Easy Homemade Chicken Noodle Soup? Yes please! I’m all about comfort food these days. However I seem to be spending so much time in the kitchen, a recipe that comes together fast and gets rave reviews is definitely what I’m looking for right now.
Traditional Chicken Noodle Soup can take hours to make, but this recipe is an easy, wholesome shortcut. It even has a gluten free option – and (believe it or not!) a vegetarian option too.
Easy Homemade Chicken Noodle Soup
One of the things I love about this recipe is how versatile it is. I use whole wheat spaghetti when I make this recipe to add flavour and nutrition, but any kind of noodles will work. Or try using pasta shapes instead of noodles for a change, especially if you are making the recipe for kids. (I think soup with pasta shapes still qualifies as chicken ‘noodle’ soup…)
You can use chicken or vegetable stock for this recipe, and it can be store bought, made from a cube or home made, whatever you have to hand.
Switch up the veggies if you like, swapping out a bit of finely sliced broccoli or some green beans for the peas. Frozen sweet corn makes a delicious addition as well.
How Do I Make Easy Homemade Chicken Noodle Soup Gluten Free?
To make the soup gluten free, use gluten free stock or stock cubes and gluten free noodles. You will need to use corn flour instead of all purpose or plain flour to thicken the soup as well.
Is There a Vegetarian Option?
Yes, there is! Just add a few extra vegetables (like an extra carrot, some very finely chopped broccoli, some sweet corn or some more peas), leave out the chicken, use vegetable stock instead of chicken stock – and voila! Veggie Noodle Soup.
However you make this delicious recipe, it’s sure to become one of your go to choices for comfort food fast. I hope you enjoy it as much as we do!
Quick and Easy Homemade Chicken Soup – Printable Recipe
Homemade Chicken Soup - A Quick and Easy Recipe
- 1 tablespoon mild vegetable oil I use mild olive oil
- 1 cup chopped or shredded leftover cooked chicken Feel free to add a little more or less, depending on what you have. You can also use leftover cooked turkey.
- 1 onion, finely chopped
- 1 carrot, peeled and grated
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- 4 cups chicken stock Stock made from a cube is fine, but if you need the soup to be gluten free be sure the stock cube is gluten free. You can also use vegetable stock.
- 2 teaspoons Dijon mustard
- 1 cup spaghetti, broken into small pieces Whole wheat spaghetti makes the recipe more nutritious, or use gluten-free spaghetti. I break each piece of spaghetti into roughly 3 pieces,
- 2 tablespoons all purpose flour Use corn flour for a gluten-free option
- 2½ cups milk I use half fat (2% milk). Whole milk (full fat) will give a creamier consistency but is higher in fat and calories. I don't recommend skimmed milk in this recipe, but it will work.
- ½ teaspoon salt or to taste
- ½ teaspoon freshly ground pepper or to taste
- Heat the oil in a large deep skillet, saucepan or cast iron casserole. I use a cast iron casserole by Le Creuset.
- Add the chopped onion and sauté for a minute or two.
- Add the grated carrot, the basil, oregano and thyme and continue to sauté until the onion has softened.
- Whisk the mustard into the chicken stock and add the stock to the pan. Bring to the boil.
- Stir in the broken spaghetti.
- Return the soup to the boil, stirring occasionally.
- Reduce the heat, cover and simmer for about 8 minutes. The noodles should be almost tender, but not quite.
- Add the chicken to the soup.
- Whisk the flour into the milk.
- Gradually whisk the milk into the soup, stirring as you go.
- Simmer the soup, stirring occasionally, for about 3 to 5 minutes, until the soup has thickened slightly, the chicken is hot and the noodles are cooked.
- Add salt and pepper to taste.