There’s nothing quite like a steaming bowl of chicken soup when you’re feeling under the weather, craving comfort food, or just need a quick meal. I’ve been making chicken soup for years, and I’ve discovered several shortcuts that don’t sacrifice flavor. Today, I’m sharing my best tips for making quick chicken soup that tastes like it’s been simmering all day—even when you only have 30-40 minutes!
The Magic of Quick Chicken Soup
Let’s face it—we don’t always have hours to let soup simmer. Sometimes we need dinner on the table fast, or maybe someone in the family has a cold and needs some comfort ASAP. Whatever your reason, these quick chicken soup methods will save you time while still delivering that homemade taste.
Three Foolproof Methods for Quick Chicken Soup
I’ve gathered three different approaches to making quick chicken soup. Each has its own advantages, so choose the one that works best for your situation!
Method 1: The 5-Ingredient Express Soup (Ready in about 40 minutes)
This super simple method uses just 5 basic ingredients but creates a rich flavorful broth.
Ingredients
- 1 pound boneless skinless chicken breast (or thighs)
- 1 cup chopped onion
- 3/4 cup chopped celery
- 1 cup chopped carrots
- 2 cups chicken broth + 3/4 cup water
Steps:
- Place chicken in a medium saucepan with water
- Cover and cook on medium heat for 15 minutes
- Add vegetables and broth
- Reduce heat to medium-low, cover and cook 30 minutes
- Remove chicken, shred it, and return to the pot
- Simmer until veggies are soft
What’s amazing about this method is how cooking the chicken and vegetables in the combination of water and broth creates a surprisingly rich flavor that tastes like it’s been cooking much longer. This is my go-to when I’m really pressed for time but want something wholesome.
Method 2: The Classic Quick Chicken Noodle (Ready in about 50 minutes)
This method adds a few more ingredients but delivers that classic chicken noodle soup flavor.
Ingredients:
- 2 boneless skinless chicken breasts
- 8 cups chicken broth
- 4 celery stalks, chopped
- 4 whole carrots, peeled and chopped
- 1/2 onion, diced
- 1/4 teaspoon dried thyme
- 1 teaspoon minced garlic
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 bay leaves
- 2 cups egg noodles
- 2 cups water
Steps:
- Add chicken, broth, celery, carrots and onions to a large pot
- Bring to a boil, then reduce heat, cover and simmer
- Cook until chicken reaches 165°F (about 20-30 minutes)
- Remove chicken, shred it, and return to pot
- Add thyme, garlic, salt, pepper, bay leaves and water
- Bring back to a boil and add egg noodles
- Cook 8-10 minutes until noodles are tender
- Remove bay leaves and serve
This method is great when you want that classic chicken noodle soup taste but don’t have all day. The egg noodles cook right in the broth, absorbing flavor and thickening the soup slightly.
Method 3: The Ultra-Quick Shortcut (Ready in about 25-30 minutes)
When you need soup SUPER fast, this method using pre-cooked chicken is your best friend.
Ingredients:
- 2 (14.5 ounce) cans chicken broth
- 2 cups baby carrots
- 1 onion, chopped
- 1 clove garlic, minced
- 1/8 teaspoon celery salt
- 2 skinless, boneless chicken breast halves (pre-cooked or rotisserie)
- 1 tablespoon chopped fresh cilantro (optional)
Steps:
- Bring broth to a boil in a medium saucepan
- Add carrots, onion, garlic, and celery salt
- Reduce heat to low
- If using raw chicken, add now and simmer until cooked through (about 20 minutes)
- If using pre-cooked chicken, cut into bite-sized chunks and add to the pot
- Stir in cilantro if using
- Serve immediately
This method is my lifesaver when I’m really in a hurry or feeling under the weather myself. Using pre-cooked chicken (like leftover roasted chicken or store-bought rotisserie chicken) cuts the cooking time dramatically.
Pro Tips for Even Better Quick Chicken Soup
After years of making quick soups, I’ve learned some tricks that make a BIG difference:
1. Flavor Boosters
- Add a splash of acid: A squeeze of lemon juice right before serving brightens all the flavors
- Fresh herbs: Even just a tablespoon of fresh parsley, dill, or cilantro adds tremendous flavor
- Garlic boost: Sautéing garlic before adding the broth adds depth of flavor
- Bay leaves: They work magic even in quick-cooking soups
2. Time-Saving Tricks
- Dice veggies small: Smaller pieces cook faster
- Use a food processor: Quickly chop all veggies at once
- Prep extra: Chop double the veggies and freeze half for next time
- Store-bought shortcuts: Pre-chopped mirepoix (onion, carrot, celery mix) from the produce section saves time
3. Make It Heartier
- Add quick-cooking grains: Orzo pasta, small pasta shapes, or instant rice
- Boost protein: Add a can of drained white beans
- More veggies: Frozen peas, corn, or spinach add nutrition and color
- Make it creamy: Stir in a little heavy cream at the end (don’t boil after adding)
Common Questions About Quick Chicken Soup
Q: Can I use frozen chicken?
A: Yes, but it will add about 5-10 minutes to your cooking time. Make sure it’s fully thawed or cook longer until the internal temperature reaches 165°F.
Q: What’s the best way to store leftover soup?
A: Store in an airtight container in the refrigerator for up to 4 days. For freezing, I recommend freezing the soup without noodles, as they tend to get mushy when reheated.
Q: How can I make my quick soup taste like it cooked all day?
A: Add umami-rich ingredients like a Parmesan rind, a splash of soy sauce, or a dollop of tomato paste. These add depth that mimics long-simmered soup.
Q: What if I don’t have chicken broth?
A: You can use bouillon cubes or paste with water, vegetable broth, or even just water with extra seasonings. A tablespoon of butter adds richness too.
My Family’s Verdict
Last week, my son had a late summer cold with lots of congestion, and I whipped up the 5-ingredient version. Not only did he say it was “better than any medicine,” but my husband couldn’t believe it only took 40 minutes to make. He swore it tasted like my grandmother’s soup that simmers all day!
Health Benefits of Quick Chicken Soup
One thing I love about making chicken soup, even the quick versions, is knowing I’m serving something nutritious. These soups provide:
- Lean protein from the chicken
- Vitamins and minerals from the vegetables
- Hydration from the broth
- Anti-inflammatory compounds (chicken soup’s reputation as a cold remedy isn’t just an old wives’ tale!)
Serving Suggestions
Make your quick chicken soup a complete meal by serving it with:
- Crusty bread or dinner rolls
- A simple side salad
- Crackers or croutons
- Grilled cheese sandwiches (my kids’ favorite pairing)
Final Thoughts
Making quick chicken soup doesn’t mean sacrificing flavor or nutrition. With these methods and tips, you can have a delicious homemade soup on the table in under an hour. The best part? No one will know you didn’t spend all day in the kitchen!
I’d love to hear which method works best for you or if you have your own quick chicken soup tricks. Soup’s on!
Want to save this recipe for later? Pin it or print it out!
Note: Nutrition information varies based on the specific ingredients used. The 5-ingredient chicken soup contains approximately 180-200 calories per 1.5 cup serving.
All about the noodles
For traditional chicken noodle flavor, egg noodles are the subtly rich, classic choice. Ditalini and couscous are smaller pasta shapes that work nicely, too – their tiny size is perfect for incorporating into spoonfuls of chicken and veggies. For this recipe, I used gemelli, a short-cut, tightly twisted pasta. Its most commonly used in saucier recipes, but I like it for soups because it holds up well in the broth – the noodles arent likely to dissolve from the heat or shred apart when stirred, unlike delicate egg noodles.
If using thicker, more durable noodles / pasta, you can cook your pasta right in the soup. However, if using egg noodles or other thin shapes, its worth avoiding! For the best texture, cook delicate noodles separately and add to your bowl before serving. This prevents mushiness, especially when reheating leftovers.
Why you’ll love it
Dont let me make it seem like youll only love this recipe if youre under-the-weather. Its the trifecta of cozy comfort food – homemade flavor, quick prep, and customizable for whatever youre craving.
- QUICK & EASY: In under an hour, you can go from raw ingredients to a hot bowl of comfort. Perfect for those busy days, sick days, or when you just need a quick and nourishing pick-me-up.
- FLAVORFUL BROTH: Fresh herbs, garlic, ginger and turmeric create a savory, layered broth accented by juicy chicken thighs and roasted chicken bouillon base.
- CUSTOMIZABLE COZINESS: Load up on veggies, switch up herbs, or swap the noodles for rice – you can make this classic soup your own.
The rich, homemade flavor of this chicken noodle soup comes from cooking with these simple ingredients:
- Chicken thighs – If youre partial to chicken breast, you can absolutely swap it in. However, thighs impart more collagen, moisture, and rich chicken flavor compared to breasts – so if you want the best chicken noodle soup, you know what to do!
- Aromatic vegetables – The classic mirepoix combo of onions, carrots, and celery create a savory base, while a generous amount of garlic adds plenty of warmth.
- Fresh and dried herbs – Rosemary, thyme, and parsley all round out the soup with their fresh flavors. Dried bay leaves add depth to the broth.
- Turmeric and ginger – These antioxidant-rich ingredients underpin the other flavors with subtle heat and earthiness. Turmeric also lends a light yellow hue to the broth.
- Better Than Bouillon – This concentrated base provides intense roasted chicken flavor that has much more impact than cubes or boxed/canned chicken broth.
- Lemon – A small amount of lemon juice balances the richness and pulls the other flavors into focus. Its acidity brightens the entire soup!
- Noodles – You cant have chicken noodle soup without noodles! Theyre essential for adding bulk, texture, and starchy comfort. Quality noodles that cook up al dente work best. More on this below!
