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5-Ingredient Fall Chicken Noodle Soup (Quick & Easy)

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This 5-ingredient fall chicken noodle soup is proof that you don’t need a long ingredient list or hours of simmering to get a bowl of comfort that hits the spot. It’s the recipe I turn to on those busy weeknights when I want something homemade but don’t have the energy for a big production.

Ingredients

Scale
  • 1 boneless, skinless chicken breast (about 8 ounces or 225 grams)
  • 6 cups (1.4 liters) low-sodium chicken broth
  • 6 ounces (170 grams) wide egg noodles
  • 4 to 5 sprigs fresh thyme
  • 1 large carrot (about 4 ounces or 115 grams), peeled and sliced into thin rounds

Instructions

  1. Start the broth: Pour the 6 cups of low-sodium chicken broth into your large pot. Add the fresh thyme sprigs. Bring it to a boil over high heat—this should take about 4 to 5 minutes.
  2. Add the chicken: Once the broth is boiling, carefully place the whole chicken breast into the pot. Reduce the heat to medium-low so the broth is at a gentle simmer. Cover the pot and let it cook for 12 to 15 minutes, until the chicken reaches an internal temperature of 165°F (74°C) or is no longer pink in the center.
  3. Remove and shred the chicken: Using tongs or a slotted spoon, lift the chicken breast out of the broth and place it on a cutting board. Let it rest for a minute or two, then shred it into bite-sized pieces using two forks.
  4. Cook the noodles and carrots: While the chicken is resting, add the egg noodles and sliced carrot to the simmering broth. Stir gently. Increase the heat to medium and cook for 6 to 8 minutes, stirring occasionally, until the noodles are tender and the carrots are soft.
  5. Return the chicken to the pot: Once the noodles and carrots are cooked, add the shredded chicken back into the pot. Stir to combine. Let it simmer for another minute or two. Taste and add salt and pepper as needed.
  6. Remove the thyme sprigs: Fish out the thyme sprigs with tongs or a slotted spoon. Discard the stems.
  7. Serve immediately: Ladle the soup into bowls. Enjoy right away.

Notes

Don’t boil the chicken; a gentle simmer keeps it tender. Salt at the end to avoid oversalting. Watch the noodles—they cook quickly and can become mushy. For leftovers, the noodles will absorb broth; add a splash of broth or water when reheating. To freeze, prepare without noodles and add fresh noodles when reheating.

Nutrition

Keywords: chicken noodle soup, fall soup, quick soup, easy soup, 5-ingredient soup, weeknight dinner

Find it online: https://breezybake.com/5-ingredient-fall-chicken-noodle-soup-quick-and-easy/