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Quick Chicken Noodle Soup

Tote this easy-to-make soup off to lunch and don't forget the crackers.

  • Prep:
  • Total Time:
  • Yield: Makes 2 cups

Source: Everyday Food, October 2004


  • 1 can (14.5 ounces) reduced-sodium chicken broth
  • 1 minced garlic clove
  • 1/2 cup fine egg noodles,
  • 2 ounces green beans
  • 1 coarsely grated carrot
  • 4 ounces skinless, boneless chicken breast
  • 1 thinly sliced scallion


  1. In a small saucepan, bring reduced-sodium chicken broth and 1/4 cup water to a boil. Add minced garlic clove, egg noodles, and green beans, cut crosswise into 1-inch pieces (1/2 cup). Reduce heat; simmer 5 minutes.

  2. Add grated carrot and skinless, boneless chicken breast, cut into 1/2 -inch pieces (1 cup); simmer until chicken is cooked through, about 3 minutes. Remove from heat; stir in 1 thinly sliced scallion. Season with coarse salt and ground pepper.

Cook's Notes

To store this soup, cool completely; refrigerate in an airtight container up to overnight. Reheat over low heat or in microwave.

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