Save time with an easy chicken noodle soup recipe that only tastes like it’s cooked all day! Get the same hearty taste by making a quick and flavorful base.
First, make the flavor base by pulsing the onion, celery and garlic in a food processor until very finely chopped.
Next, place a large soup pot over medium-high heat and melt the butter. Add the minced vegetables and cook 1−2 minutes, stirring constantly so that they don’t burn—the liquid from the minced veggies will cook off and the flavor base will thicken into a paste.
Add the chicken broth and chicken bouillon and stir to combine, scraping the bottom of the pot to loosen anything that may be sticking. Add the carrots, chopped onion, sliced celery and chicken meat then bring the soup to a boil. Immediately reduce the heat to low then simmer, covered, 45 minutes to 1 hour.
About 15–20 minutes before you are ready to serve the soup, remove the lid and increase the heat to medium-high until the soup comes to a bubble. Add frozen vegetables (if desired) and egg noodles to the soup, return the soup to a boil then reduce the heat to medium-low. Simmer until the noodles are cooked through but still firm.
Remove from the heat, taste for seasoning and serve immediately. Enjoy!
Notes
If you prefer firmer vegetables, don’t add them to the soup until it’s cooked for 20 minutes or so.