Quick and Simple Chicken Noodle Soup

October 13, 2020

 A quick and simple homemade chicken noodle soup for a crowd pleasing meal on chilly evenings.

Fall days were made for hearty and warm soups, to be enjoyed with fresh garlic bread or toasty grilled cheese sandwiches. With the evenings getting darker faster and a baby to get to bed on time, we like to keep dinners simple and free of complications. Sometimes, we get behind and I'm so thankful when the meal isn't a total of labor of love to prepare and make. 

Sunday night I wanted to try my hand at a homemade chicken noodle soup that could be whipped together in 30 minutes, but still packed a punch in the taste department. A meal is simply no good if the flavor is off. So I started with what I knew, and made it up from there. In about a half hour, we had hot soup simmering in a dutch oven as I flipped the first round of grilled cheese sandwiches. Full of flavor and wholesome ingredients, this chicken noodle soup will be our new go-to for the remainder of fall and winter to come. 

  • What You'll Need
    • 2 TBSP butter
    • Garlic Salt
    • 1/2 yellow onion, diced
    • 3 celery stalks, diced
    • 3 carrots, peeled and diced
    • 6-7 chicken bouillon cubes 
    • 7 cups water
    • 1/2 TSP oregano
    • 1 cup ditalini
    • 1 cup chicken, diced
    • Sprinkling of parsley 

  • What You'll Do
    • Melt the butter and heavily (but cautiously) sprinkle in garlic salt. Add the diced onion, celery, and carrot. 
    • Once the vegetables have softened, and the onion is translucent, add in the bouillon cubes, **see NOTES** stirring constantly. Then add the water. You don't need to let the bouillon cubes disintegrate before adding water, but I did crumble them some before the water went in. 
    • Add the oregano and bring the soup to a boil. Once it reaches a boil, cut the heat back to low-medium and add the ditalini. 
    • Let the ditalini cook for 7-10 minutes, until soft. 
    • Now add the chicken and a sprinkling of parsley. Put on low heat and let softly simmer until ready to serve.


  • I recommend, starting with 6 bouillon cubes. Taste test once you have added the diced chicken at the end. Decide then if you want to add a 7th for more flavor. 
  • Though I haven't tried it, I imagine you can substitue the bouillon cubes + water with chicken brother/stock. I would use 7 cups of broth or stock in the place of the bouillon cubes/water combination. 
  • I really like for my vegetables to be diced small. I also like small noodles - I'm not a fan of large noodles falling off of my spoon, which is why I opted for ditalini, but you could always switch them out for your favorite. 
  • This recipe feeds 2 adults and 2 children, with enough left over for 2 bowls the next day. 


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