How to make quick and easy chicken noodle soup for a crowd!
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As a consistently busy parent, it seems like I never have enough fast dinner solutions. Throw in some surprise dinner guests and I start ransacking my kitchen looking for anything that can help me feed a hungry crowd easily and quickly! In times like that, one of my fool-proof recipes that I know I can count on is this one for Easy Chicken Noodle Soup!
This delectable chicken noodle soup is my own copycat version of Costco’s chicken noodle soup and it is the perfect, fast dinner solution for a hungry bunch! All you need is 4 ingredients (I like to use a few more for optimum flavor) and about 20 minutes and you’ve got a scrumptious and satisfying dish that anyone will love, even picky eaters!
I can easily whip up a big batch of this soup with just some frozen veggies, rotisserie chicken, broth, and my special Kluski noodles! These noodles paired with the fall-off-the-bone chicken really makes this chicken noodle soup stand out from the rest. You can use store-bought or you can get a little fancy and make your own Kluski noodles, which is what I prefer to do if I have the time.
My daughter, who can sometimes be a picky eater, loves this chicken noodle soup! As a matter of fact, it’s her favorite soup that I make. She loves those special Kluski noodles that I use and even calls them “magical noodles” (too cute, I know!). I know that whenever I make this soup, it’s guaranteed to be a crowd-pleaser! Here’s how I make it happen.
To make easy chicken noodle soup, all you need is: a dutch oven, wooden spoon, frozen veggies, rotisserie chicken, broth, and Kluski noodles, (plus a few more veggies, if desired). First, preheat the dutch oven with a little bit of oil. Add the frozen veggies and saute over high heat, while stirring, until the water evaporates. Add other veggies, if desired. Then, mix in the chicken and the broth, and bring to a boil. Stir in the noodles and cook everything together for 15 minutes. Serve and enjoy!
Easy Soup Equipment
First, let’s talk about kitchen equipment. This is one of those fabulous recipes that only requires the use of 3 tools to make this recipe happen. Yes! We’re off to a simple start. Here are the tools I use for easy chicken noodle soup:
Savory Soup Ingredients
Now let’s go over the ingredients. As promised, this recipe can easily be made with just 4 ingredients, but I do like to have a bunch of flavors and vegetables so I have made 2 ingredients lists for you to check out. One is the short, 4 ingredient list and the other is the more in-depth one that I prefer to use for optimum flavor! Here are my easy chicken noodle soup ingredients:
Super Fast, 4-Ingredient Version:
- 1 bag Seasoning Blend Frozen Veggies – 10 oz bag with: onions, celery, red and green peppers, and parsley flakes
- 2 box Chicken broth – 32 oz
- ½ bag Kluski noodles – 16 oz bag
- 2 cups cooked, cubed, chicken breast
Flavor-Packed Version:
- 2 tbsp Olive Oil
- 1 bags Seasoning Blend Frozen Veggies – 10 oz bag with: onions, celery, red and green peppers, and parsley flakes
- 3 cloves of Garlic – minced
- 4 Carrots – about 2 cups, diced
- 2 cups cooked, cubed, chicken breast
- You can use rotisserie, Grilled Chicken Breasts, or Baked Chicken Breasts.
- 2 box Chicken broth – 32 oz
- ½ bag Kluski noodles – 16 oz bag
- You can use store-bought or Homemade Kluski Noodles
- 1 tsp Ground Pepper
- ½ tsp salt
- 1 Bay Leaf
Good Garnishes:
How to Make Quick and Easy Chicken Noodle Soup for a Crowd
Once you’ve rounded up the tools and decided on the ingredients the hard part is over. Now we get to move on to making some yummy soup magic! In less than half an hour, you can have enough dinner on the table to satisfy a whole crowd and it didn’t even take much to make it happen. Here’s how I make crowd-pleasing, easy chicken noodle soup:
- First, prepare and measure out all of the soup ingredients with a measuring cup and spoons.
- Then, preheat a dutch oven over medium heat on the stovetop. Pour the oil into the dutch oven and let it heat up for 1 minute.
- Next, add the frozen vegetables to the pot and saute on high while stirring regularly with a wooden spoon.
- Make sure all the water from the frozen veggies evaporates.
- Then, add the minced garlic and the diced carrots, and continue sauteing the veggies on high for 5 minutes. Stir regularly with a wooden spoon.
- Next, add the diced chicken into the pot.
- Then, pour in the chicken broth and bring the soup to a boil.
- Stir in the Kluski noodles, bay leaf, salt, and pepper.
- Reduce the heat to medium and cook the chicken noodle soup for 15 minutes.
- Finally, spoon the soup into serving bowls, garnish with fresh parsley and dill, serve, and enjoy!
How to Store Homemade Chicken Noodle Soup
To store homemade chicken noodle soup: transfer the soup into an airtight container and store in the fridge for up to 3-4 days. The finished soup should not be frozen with cooked noodles as they will get mushy when thawed or reheated. Always label the date on the outside of the container to keep up with freshness.
More soup recipes
Delicious Dinners in a Flash
On the hunt for even more easy and satisfying recipes that can be ready in no time? You’ll love these simple and scrumptious soups or some of my other fast dinner solutions to help you keep the ball rolling:
- Split Pea Soup
- Creamy Wild Mushroom Soup
- Homemade Tomato Soup
- French Onion Soup
- Quick Chicken Alfredo
- One-Pot Pasta
- Turkey Chili and Cornbread Muffins
- Stuffed Peppers
- Stuffed Chili Peppers
Easy Chicken Noodle Soup
Ingredients
- 2 tbsp Olive Oil
- 1 bags Seasoning Blend frozen 10 oz bag, with onions, celery, red and green peppers, and parsley flakes
- 3 Cloves of Garlic minced
- 4 Carrots about 2 cups, diced
- 2 cups cooked chicken breast cubed, You can use rotisserie, grilled chicken
- 2 box Chicken broth 32 oz
- ½ bag Kluski noodles 16 oz bag
- 1 tsp Ground Pepper
- ½ tsp salt
- 1 Bay Leave
Garnish
Instructions
- First, prepare and measure out all of the soup ingredients with a measuring cup and spoons.
- Then, preheat a dutch oven over medium heat on the stovetop. Pour the oil into the dutch oven and let it heat up for 1 minute.
- Next, add the frozen vegetables to the pot and saute on high while stirring regularly with a wooden spoon.
- Make sure all the water from the frozen veggies evaporates.
- Then, add the minced garlic and the diced carrots, and continue sauteing the veggies on high for 5 minutes. Stir regularly with a wooden spoon.
- Next, add the diced chicken into the pot.
- Then, pour in the chicken broth and bring the soup to a boil.
- Stir in the Kluski noodles, bay leaf, salt, and pepper.
- Reduce the heat to medium and cook the chicken noodle soup for 15 minutes.
- Finally, spoon the soup into serving bowls, garnish with fresh parsley and dill, serve, and enjoy!
Video
Notes
Nutrition
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