How to Make an Easy, Basic Chicken Noodle Soup

This chicken noodle soup recipe is quick and easy with a taste of marjoram and thyme. It can be made all in one pot and is ready to eat in about 20 minutes.



* 5 carrots, washed and chopped
* 5 stalks celery, washed and chopped
* 1 small onion, or half a large one, coarsely diced
* 5 pieces chicken tenders, or 2 pieces chicken breasts, chopped. These particular chicken parts have mostly meat and little gristle, and they come individually flash-frozen in big plastic bags.
* 2-3 cups egg noodles
* 1 gallon chicken broth. If canned, use a ratio of one can water to every two cans broth. I get the big, 50oz cans and use two of those (plus one can water).
* half tablespoon vegetable oil (I prefer corn oil)
* half tablespoon dried thyme
* half tablespoon dried marjoram. Marjoram is similar to oregano, except with more of a tealike taste. It goes well with thyme.
* salt and black pepper to taste

Start by browning the chicken in vegetable oil at the bottom of the soup pot. Add salt and black pepper. Stir often. When most of the chicken pieces are at least white, add the onions. Cook until the onions are soft and translucent.


Celery, carrots, and noodles in individual bowls, waiting for the pot to boil

Add chicken broth to the pot. Stir and let it come to a boil, then add the carrots and celery. When it comes to a boil again, add the noodles.


thyme (left) and marjoram (right)

Let it cook at a slow boil for 10-15 minutes, or until the noodles are done. Add the marjoram and thyme, stir it into the soup, then turn off the heat. The soup is ready to eat, but will taste better if covered and left to cool overnight and then eaten the next day.

Alternately, to get more taste into the chicken, you can also brown the chicken and onions in a separate pan. Add the marjoram and thyme when adding the salt and pepper. Add the contents of the pan to the soup pot after the noodles are done.

Final Notes

None of the measurements have to be exact. I don't often measure anything when making this soup.

Whether you add the herbs to the chicken in a separate pan, or into the soup at the end, the important thing is to not have them boiling in the soup the whole time or they'll lose taste.