This 30 Minute Chicken Noodle Soup is packed with herbs and veggies. Perfect for those times when you’re under the weather, or just want to cozy up to a warm bowl of soup on a cool day!
A couple of weeks ago my son brought home some lovely daycare germs. The poor guy was down for the count for 10 days and I thought it might never end. And then it didn’t.
Because I became the lucky recipient of the same germs, and let me tell ya, these germs knocked me on my ass. It’s crazy, but it’s like my regular diet of cookies as of late didn’t do my immune system any favors here. Rude.
Anyway, I wanted nothing but healing in the form of some seriously veggie packed Chicken Noodle Soup. BUT I was so sick that I just could not imagine going anywhere in public, to get a can of soup. Especially not the grocery store where I would have to, you know, see and interact with other humans.
Luckily I had already stocked my fridge and pantry with soup-making essentials. I had a lot of the items on hand for day-to-day use. But I must have subconsciously chosen to get a head start on cold & flu season when I bought fresh veggies and veggie stock the week prior.
I’m one of those annoying special people who can’t seem to get over a need for instant gratification. And when I was at the peak of my illness, I wanted some dang soup and I wanted it NOW.
Basically, there was no way I was going to slave over a hot stove for hours to make the perfect gourmet soup, so I got impatient and capped my cooking time. Thus, this veggie packed 30 Minute Chicken Noodle Soup was born,
Ingredients Needed for Chicken Noodle Soup
- Butter & olive oil
- Boneless, skinless chicken breasts
- Carrots and parsnips, peeled & diced
- Yellow onion
- Minced garlic
- Vegetable or chicken stock
- Green beans & peas
- Oregano, thyme, and parsley
- Ground ginger
- Egg noodles
- Salt & pepper
Honestly, making a soup like this is really all about your personal tastes and what’s in your fridge. If you don’t like parsnips, just use carrots. Hate peas but love green beans? Do your thing. Don’t want to mess with raw chicken? Honey, get yourself a rotisserie chicken from the grocery story and dice that baby up.
The more vegetables you have on hand, the better. This Chicken Noodle Soup would be super flavorful with leeks, rutabaga, diced potatoes, fresh herbs, or whatever produce is hanging around your home.
How to Make 30-Minute Chicken Noodle Soup
The first thing you’ll want to do is add butter and olive oil to a skillet over medium heat. Add the onion, carrots, and parsnips, and allow everything to sauté until the chicken is cooked through, the onions are translucent, and the carrots & parsnips have started to soften. Add the chicken and garlic and cook until the chicken starts to brown.
While that’s happening, get your veggie or chicken stock into a pot on the stove and bring it to a boil. Add the contents of your sauté pan to the boiling pot, along with the green beans. Add your herbs to the pot next, give everything a stir, and let it come back up to a boil.
Reduce the heat and allow the pot to simmer for about 20 minutes so that the flavors all meld together. Finally, add the egg noodles and peas to the soup. When the noodles have softened, you’re ready to serve. Tip: pay close attention, because egg noodles cook quickly and will get mushy if you overcook them.
What Makes This the Best 30 Minute Chicken Noodle Soup
I’ll be honest, I’m not afraid of any herb. In fact, I probably go a little overboard when it comes to seasoning my food. I have heard that oregano is a powerful, naturally healing substance, so I used a copious amount in this soup. The veggie stock combined with the oregano, parsley, thyme, ginger, and garlic make for an aromatic broth that is hydrating and therapeutic to the sinuses.
Additionally, the interaction between the root vegetables and ginger just gives this veggie packed Chicken Noodle Soup an element of sweetness that is complimentary to the savory ingredients.
I’m convinced that this 30 Minute Chicken Noodle Soup was the key to my quick healing while I was under the weather. But truthfully – I’d eat this hearty soup any day, any time.
Did you make and love this 30 Minute Chicken Noodle Soup recipe? Be sure to leave a review below and tell me all about it, then share on Pinterest!
Looking for more comforting recipes? Try one of these:
- Roasted Garlic Linguine with Oven Roasted Veggies
- Roasted Parmesan Potatoes with Gremolata and Greek Yogurt
- Roasted Blueberry Oat Bars
- Butterscotch Brickle Cookies
- 2 tbsp olive oil
- 2 tbsp butter
- 4-5 carrots, peeled and diced
- 2 large parsnips, peeled and diced
- 1 small yellow onion, diced, (or half a large onion)
- 4 cloves garlic, minced
- 2 boneless, skinless chicken breasts
- 4 cups low sodium vegetable or chicken broth
- 4 cups water
- 1/2 pound fresh green beans, washed and ends snapped off
- 1/2 tsp ground ginger
- 1/2 tsp oregano
- 1/2 tsp thyme
- 1/2 tsp parsley flakes
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 small can green peas
- 2 cups egg noodles
- Over medium heat, melt the butter in a saute pan. Add the olive oil and swirl the pan to combine.
- Add the diced onion, carrots, and parsnips and cook until the onion has started to become translucent and the carrots and parsnips are starting to soften.
- Add the diced chicken and garlic and saute until the chicken is thoroughly cooked and just starting to brown.
- Place a stock pot or other large pot on your stove. Add the vegetable or chicken stock and the water, then bring to a boil over high heat.
- Add the contents of your saute pan to the soup pot, then add the green beans.
- Add the ginger, oregano, thyme, parsley, and salt & pepper. Stir to combine.
- Bring the pot back to a boil and then reduce heat to medium.
- Allow to simmer for 20 minutes.
- Add the egg noodles and green peas and cook until the egg noodles have softened but aren't mushy.
You can use frozen vegetables in place of fresh/canned. You will just want to add them all at once to the stock pot before simmering, so that they will soften properly.