By Grocery List Plus Editorial Staff | Published on October 4, 2026
Serves 6
314 cal · 35 min
Easy Chicken Noodle Soup
Recipe GLPRe20d393a801b92
Rate this recipe
Average rating: 4.8 (1)
A comforting and simple chicken noodle soup made with tender poached chicken, delicate pasta, and fresh herbs. This light broth-based soup is perfect for any day of the week and comes together in just 35 minutes.
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Ingredients
1 tbsp Olive oil
2 stalks Celery stalks, diced small
2 medium Medium carrots, diced medium
1 medium Medium yellow onion, diced small
Salt
Black pepper
4 cup Chicken broth
1¼ lb Boneless, skinless chicken breasts
6 oz Vermicelli or angel-hair pasta, broken into 1½-inch pieces
¼ cup Fresh dill, chopped
Directions
Heat olive oil in a large pot over medium heat. Add the diced celery, carrots, and onion, and sauté for 3 to 4 minutes until the vegetables begin to soften. Season lightly with salt and pepper.
Pour in the chicken broth and bring to a gentle boil. Add the chicken breasts and reduce heat to medium-low. Simmer until the chicken is cooked through, reaching an internal temperature of 165°F, about 12 to 15 minutes.
Remove the cooked chicken from the pot and place on a cutting board. Once cooled slightly, shred or cut the chicken into bite-sized pieces.
Return the broth to a boil over medium-high heat. Add the pasta pieces and cook until tender, about 6 to 8 minutes, stirring occasionally to prevent sticking.
Add the shredded chicken back into the pot and stir to combine. Taste and adjust seasoning with salt and pepper as needed.
Remove from heat and stir in the chopped fresh dill. Serve hot and enjoy.
Comments
This is a straightforward weeknight winner with zero ingredient friction: every item is stocked at Harris Teeter, Food Lion, Walmart, and ALDI, and a rotisserie chicken from any of them costs less than a fresh breast while saving time. At roughly $1.50 per serving, it's genuinely cheap, driven by the broth and pasta base rather than meat. The 35-minute claim is honest—it accounts for simmering pasta and chicken through—though using shredded rotisserie chicken cuts actual hands-on time to under 10 minutes. The soup reheats perfectly for leftovers, making it the kind of batch-friendly dish that justifies cooking for six, and fresh dill is a North Carolina standard at every major chain year-round.
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