Tips To Make Chicken And Noodles Recipe Without Canned Soup Easy

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This recipe is a lifesaver for busy weeknights. It’s packed with flavor, comes together in under an hour, and ditches the canned soup for a homemade broth bursting with freshness.


Easy Chicken and Noodles
Easy Chicken and Noodles

1 tablespoon olive oil

  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 pound boneless, skinless chicken breasts or thighs, trimmed and cut into bite-sized pieces
  • 8 cups low-sodium chicken broth (or vegetable broth for a vegetarian option)
  • 2 bay leaves
  • 4 sprigs fresh thyme (or 1 teaspoon dried thyme)
  • 1 teaspoon dried parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 ounces egg noodles

  • Instructions:

    1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook, stirring occasionally, until softened, about 5 minutes.
    2. Stir in garlic and cook for another minute, until fragrant.
    3. Add chicken pieces to the pot and cook for 5-7 minutes, stirring occasionally, until browned on all sides.
    4. Pour in chicken broth, bay leaves, thyme, parsley, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes, or until chicken is cooked through.
    5. Remove bay leaves and thyme sprigs. Increase heat to medium-high and add egg noodles. Cook according to package instructions, stirring occasionally, until noodles are tender and broth has thickened slightly, about 5-7 minutes.
    6. Serve hot and enjoy!

    Nutrition Facts (per serving)

    Calories: 400 (approx.)

  • Fat: 15g (approx.)
  • Protein: 30g (approx.)
  • Carbs: 30g (approx.)

  • Note: These are approximate nutrition facts and may vary depending on the specific ingredients you use.


    This chicken and noodles recipe is a delicious and satisfying comfort food that’s perfect for a quick and easy weeknight meal. The homemade broth adds tons of flavor, and skipping the canned soup keeps things healthy and fresh. Plus, it’s easily customizable! Want to add more veggies? Throw in some frozen peas or broccoli in step 4. Craving a heartier dish? Add a can of drained and rinsed white beans with the noodles. With its versatility and simplicity, this chicken and noodles recipe is sure to become a new favorite in your household.

    Frequently Asked Questions (FAQs)

    1. Can I use a different type of noodle? Absolutely! You can use any type of noodle you like, such as egg noodles, whole wheat noodles, or even rice noodles. Just be sure to adjust the cooking time according to the package instructions.
    2. What can I use instead of chicken? This recipe can easily be adapted for vegetarians. Simply swap the chicken broth for vegetable broth and omit the chicken altogether. You can also add in tofu or lentils for a protein boost.
    3. How can I make this dish thicker? If you prefer a thicker broth, you can remove some of the cooked chicken and vegetables in step 5. In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of water. Return the chicken and vegetables to the pot and slowly whisk in the cornstarch slurry until the broth thickens to your desired consistency.
    4. Can I make this recipe ahead of time? Yes, you can! Simply prepare the recipe according to instructions up to step 5. Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 3 days. When you’re ready to serve, reheat it over medium heat until warmed through.