Name: Easy Chicken Noodle Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Cuisine: American

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Warning0 allergens identified

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Heat chicken stock in a large pot over a high heat and bring to a boil then reduce to a simmer.

Add the carrots, celery, leeks, chicken, Vegit (or poultry seasoning) and allow to simmer for 25 minutes, or until chicken is cooked through.

Remove the chicken, cool slightly and tear or chop into bite size pieces.

Add the egg noodles and chicken back to the broth to warm through, about 2-3 minutes and serve.

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My Notes

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Poach Chicken Separately for Superior Texture 🍗
Poach chicken breasts or thighs in the stock for 12-15 minutes before shredding, then return to the pot. This prevents overcooked, dry chicken and keeps the broth clean and flavorful.
Cook Noodles Al Dente, Then Reserve 🍝
Cook egg noodles separately to just under al dente, then add them in the final 2 minutes of soup cooking. This prevents mushiness and allows you to control the soup's consistency perfectly.
Caramelize Aromatics for Depth 🥕
Sauté diced leek, celery, and carrots in butter for 4-5 minutes before adding stock to build a rich, golden flavor foundation that transforms the soup from basic to restaurant-quality.
Bloom Seasonings in Fat First 🌿
Toast your Vegit or poultry seasoning in the butter before adding vegetables—this releases essential oils and intensifies the seasoning's aromatic impact throughout the entire soup.
Use Low-Sodium Stock Strategically 🧂
Since you're using low-sodium stock, taste and adjust seasoning at the end rather than at the beginning, allowing you to build layers of flavor and achieve perfect balance without over-salting.