Chicken Noodle Soup Made Easy

Autumn is finally on the horizon and I cannot wait to start making some of my favourite comfort foods. Stews, soups and everything that warms my soul. This chicken noodle soup made easy is one of my must have dishes for those chilly days.

Perfect Autumnal Meal

Autumn is definitely one of my favourite times of year. It’s the time when my slow cooker and big cooking pots make an appearance. Stews, soups and everything cosy and warm makes its way onto my table.

While I love the warm weather and the few dry days we have here in the UK, I find that I love the autumn weather even more. The days when I can put on my comfy jeans and a cosy knitted jumper are my absolute favourites.

I can’t think of anything better than popping all my ingredients in together and letting them cook on a low heat with all the flavours intensifying together to create a comforting and hearty meal.

This chicken and noddle soup made easy is so rich and creamy. I like to prepare it in the afternoon and leave it in the pot until it’s time for dinner. It’s a firm family favourite in our house and is perfect for all ages. With the younger children I tend to add a little extra cream cheese in their bowl so it’s not as hot from the chilli flakes (you can also decrease the amount if you don’t like spice).

Chicken

In my house I tend to use chicken breasts a lot, mainly because they are convenient with small children and fussy adults like my husband. However, any part of the chicken can be used. I really love making this with thighs on or off the bone too, both work great.

The average weight of chicken breasts I use is four breasts which equate to around 800g. It doesn’t matter if you have less chicken, as there a lot of vegetables and pasta in the dish to make up for it.

I tend to buy chicken from the butchers and store it away until needed in batches of four. Then I take them out of the freezer, either the night before or early morning to give them enough time to defrost. I quickly give them a rinse under the tap to make sure they are clean and pat dry before using.

Within this recipe you will be frying the chicken in the casserole dish. I start by searing the chicken on both sides for a few minutes. This gives it a lovely external texture while maintaining the the soft juicy interior.

After this, you add the herbs and spices, allowing them to cook with the chicken until it is cooked through. This allows the chicken to absorb some of that flavouring.

Ingredients for my Chicken Noodle Soup Made Easy

Oil– any type of cooking oil, I personally use sunflower or vegetable. Olive oil tends to be a little strong and changes the flavour slightly.

Carrots

Celery

Chicken– I use chicken breasts from the butchers but any supermarket chicken breast or any other pieces is perfect.

Stock Cube– I add around 500ml of boiling water to one stock cube. See your package instructions for details though.

Onion

Cumin

Tarragon

Mixed Herbs

Chilli Flakes– you can decrease or increase this depending on your spice preference.

Salt– to taste

Pepper– to taste

Garlic– I like to use fresh but the pre-cut ones in the jar works just as well.

Butter– salted or unsalted butter can be used.

Flour– plain flour is preferable as it’s merely to help thicken the sauce.

Thyme

Cream Cheese

Pasta– Add your favourite pasta! Check the cooking instructions on the back of the package for the exact cooking times.

Tips and Tricks

• I use 4 chicken breasts which typically will feed 4 adults. This will stretch further if you are feeding children.
• If you don’t like spice or have small children you can even half the amount of chilli flakes or omit them altogether (or add more cream cheese to a portion that needs less spice).
• Like intense flavour? Add an extra sock cube but forgo adding extra water.

This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.

What You’ll Need

Casserole Dish with Lid – any will do you just need it to be deep enough to hold the sauce.

Kitchen tongs– not a necessity but this is one of my kitchen must haves

How to Make this Chicken Noodle Soup Made Easy

Add the oil to the casserole dish on a medium heat and allow to heat before adding in your chicken. Allow to seal and brown for around 4 minutes each side.

While the chicken cooks dice your carrots, celery and onion. I like to cut mine quite small all as I have two small children.

Once the chicken has browned add in the cumin, tarragon, mixed herbs, thyme and chilli flakes. Allow to cook for another 3-4 minutes or until your chicken is fully cooked.

Once the chicken is fully cooked remove and place to the side until later.

Add your carrots, celery and onion to the pot and add salt and pepper to taste.

Sprinkle the flour and butter over the vegetables and stir together.

Let the vegetable soften for around 8 minutes before adding in your stock. I like to add one stock cube with 500ml of water. If you would like a stronger flavour you add always add another stock cube in later when the sauce has formed.

Cover and allow to cook for a further 10-15 minutes until the vegetables are cooked through.

Shred or cut your chicken to your desired thickness.

Add your chosen pasta into the pot as well as your shredded chicken.

Stir and allow to cook until the pasta is ready. This is typically 10 minutes but check the cooking instructions on your pasta to comfirm.

Finally add your cream cheese and stir thoroughly and allow to simmer for 3-4 minutes.

Dish up while pipping hot and enjoy!

Change it up!

• Chicken thighs- why not try some boneless chicken thighs for an extra depth of flavour

Storing

The chicken noodle soup can be stored in an airtight container for up to 4 days in the fridge. Can be frozen for up to 3 months.

Pin for Later