Twenty-Minute Chicken Noodle Soup

Jan Scott's Twenty Minute Chicken Noodle Soup
Copyright © 2019 Jan Scott. Photography by Jan Scott. Published by Penguin Canada, an imprint of Penguin Random House LLC. Reproduced by arrangement with the Publisher. All rights reserved.
4 - 6 servings

This may be the easiest chicken noodle soup you’ll ever make, but there is one caveat to consider before you begin making it: use the very best chicken broth available because it will affect the overall taste of the dish. It’s impossible to stress how true this is and the impact a subpar broth can have on the end result. Also, don’t forget to season the soup at the end. I haven’t suggested an amount for this because I think you should decide for yourself based on the broth you use. My kids are crazy for this chicken noodle soup, and for reasons I can’t quite understand, it’s the only way I can get my toddler to consume his carrots.



cups (2 L) homemade chicken broth or low-sodium store-bought chicken broth
celery stalks, diced (about 1 cup/250 mL)
medium carrots, diced (about 1 cup/250 mL)
cups (500 mL) broad egg noodles
cups (750 mL) shredded or chopped cooked chicken
cup (250 mL) frozen peas
cup (60 mL) chopped fresh parsley
Kosher salt
Freshly ground black pepper


Step 1

In a medium Dutch oven (4 to 6 quarts/3.8 to 5.7 L), bring the chicken broth to a simmer over medium-high heat. Add the celery and carrots, and simmer uncovered for 10 minutes. Add the noodles and cooked chicken and cook for another 7 to 10 minutes or just until the noodles and vegetables are tender.

Step 2

Stir in the peas and parsley and cook for another minute or two or until the peas are heated through. Season with salt and pepper to taste. Ladle into bowls and serve at once.

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