Chef Joe Sasto's own spin on a comfort food classic - Chicken Noodle Soup!
This comforting chicken noodle soup comes together in just 35–40 minutes, making it perfect for busy weeknights or when you need a nourishing meal fast.
Tender poached chicken, aromatic herbs, and classic vegetables like carrots, celery, and onion create a flavorful homemade broth without the fuss. Elbow noodles add a satisfying bite, while simple seasoning lets the natural flavors shine. With minimal ingredients and a one-pot method, this recipe delivers all the cozy comfort of traditional chicken noodle soup in a quick and easy format.
Serves 4 and reheats beautifully for next-day leftovers.
Quick & Easy Chicken Noodle Soup
10 min
35-40 min
4
Dinner
Chef Joe Sasto
Sear. Simmer. Sasto!
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Ingredients
- 2 Boneless, Skinless Chicken Breasts
- 8 Cups Water
- 2 Tsp Chicken Bouillon Powder (or more to taste)
- 2 Carrots, Peeled & Diced
- 2 Celery Stalks, Diced
- 1 Medium Onion, Diced
- 1 Teaspoon Dried Thyme
- 1 Teaspoon Dried Parsley
- Bay Leaf
- 1 Sprig Fresh Rosemary
- 6 oz Elbow Noodles (~2 Cups)
- Salt & Black Pepper (to taste)
Directions
1. Poach the Chicken
Place the chicken breasts in a large pot with 8 cups of water. Bring to a gentle simmer and cook for 15 minutes, or until the chicken is fully cooked. Remove the chicken and set aside to cool slightly.
2. Build the Broth
To the same pot of poaching liquid, stir in the bouillon powder. Add the carrots, celery, onion, thyme, parsley, bay leaf, and rosemary. Simmer uncovered for 15 minutes, until the vegetables are tender and the flavors deepen.
3. Shred the Chicken
While the broth simmers, shred the chicken breasts into bite-sized pieces using two forks.
4. Cook the Pasta
Add the elbow noodles to the broth and cook until al dente, about 8 minutes. Return the shredded chicken to the pot and stir to warm through.
5. Season & Serve
Remove the bay leaf and rosemary sprig. Taste the broth and adjust with salt and pepper as needed. Ladle into bowls and serve hot.
