20 Minute Chicken Noodle Soup
One of my favorite comfort foods! I love how simple this recipe is and how quick it is to prepare! I always pre-cook the pasta before adding it to the broth – so that the broth doesn’t completely absorb the pasta. I serve it with baby spinach and homemade croutons! So yum!
One of my favorite comfort food dishes! I love how simple this recipe is—and especially how quick it comes together! I always cook the pasta before adding it to the broth, so the broth doesn’t get completely absorbed by the noodles. I serve it with baby spinach and homemade croutons.
Tips for a Flavorful, Well-Balanced Soup
1. Cook pasta separately = better texture
It’s always a good idea to cook the pasta separately to prevent it from soaking up all the broth and becoming mushy. You can even rinse it slightly after cooking to stop it from overcooking.
2. Use a good broth
Broth is the foundation of flavor. If possible, use homemade broth or a good-quality store-bought one that’s low in sodium but rich in flavor. You can also level it up with a squeeze of lemon juice or a splash of fish sauce for added depth.
3. Don’t boil the chicken
Poach it gently (on low heat) to keep it from drying out. It should be cooked through but tender and easy to shred.
4. Slice the vegetables finely
Thin slices of celery and carrots cook quickly and give the soup a nice texture. Diagonal cuts are great for quicker cooking and a prettier presentation.
5. Grated ginger and garlic = maximum flavor
Grating these ingredients brings out their full aroma and helps them melt into the broth without unpleasant chunks. They add a warm, slightly Asian-inspired touch that’s super comforting.
6. A finishing touch of turmeric: for color and immunity
Sprinkle just before serving for a beautiful golden hue and a little immune-boosting kick.
7. Toppings make all the difference
Baby spinach, homemade croutons, chili oil, and fresh dill = texture, freshness, and heat in every bite. Don’t skip them!
Cook the pasta according to the package instructions in boiling water—about 9 minutes.
Meanwhile, bring the chicken broth to a boil in another pot and add the garlic and ginger. Add the chicken breasts and simmer gently for about 8 minutes.
Drain the pasta and remove the chicken breasts. Add the vegetables to the broth and let simmer for 5 minutes. Meanwhile, shred the chicken breasts into pieces roughly the same size as the vegetables.
Put back the cooked pasta and shredded chicken into the pot. Season with salt and pepper.
Serve immediately, sprinkling turmeric over the top and stirring it in. Add the baby spinach to each bowl and let it wilt in the heat of the soup. Garnish with fresh dill leaves, homemade croutons, and a drizzle of spicy oil! So goooood!
Bon appetit and enjoy!
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