Growing up, I always thought homemade chicken soup meant spending hours in the kitchen, watching a whole chicken simmer away. That’s how my grandmother made it, and while it was wonderful, I rarely had that kind of time. Then one busy weeknight, with only a can of chicken in my pantry, I discovered something: you can make a really good chicken soup without the long wait. Sure, it’s not exactly like grandma’s, but on those days when you need something warm and comforting without the fuss, this quick version hits the spot. Plus, it’s become my go-to recipe for those times when someone in the house has a cold but I’m too tired to cook anything complicated.
Possible Ingredient Alternatives
Canned chunk chicken breast can be replaced with canned tuna or canned white beans for different protein options. Tuna offers a similar texture and high protein content, while white beans provide a vegetarian alternative rich in fiber. Adjust seasoning as needed to complement the chosen substitute. Chicken stock cubes can be swapped with vegetable bouillon cubes or a low-sodium broth for those watching their salt intake. Use the same quantity of vegetable bouillon, or replace the water and stock cubes with an equal amount of prepared broth. Egg noodles can be substituted with whole wheat pasta, rice noodles, or spiralized zucchini for various dietary needs. Whole wheat pasta adds more fiber, rice noodles offer a gluten-free option, and zucchini noodles reduce carbohydrates. Cook these alternatives according to their specific instructions, as cooking times may vary from egg noodles.
| Preparation Time | 10-15 minutes |
| Cooking Time | 20-30 minutes |
| Total Time | 30-45 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 60-70 g
- Fat: 10-15 g
- Carbohydrates: 120-130 g
Ingredients
- 2 cans chunk chicken breast in water (12.5 oz each), drained and rinsed
- 8 cups water
- 4 chicken stock cubes
- 1 can sliced carrots (14.5 oz), drained
- 1 can green peas (15 oz), drained
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon italian herbs seasoning
- 12 oz egg noodles
Step 1: Prepare the Chicken
Start by draining and rinsing the canned chicken to remove excess liquid and sodium.
Break the chicken chunks into smaller, bite-sized pieces to distribute them evenly throughout the soup.
Step 2: Set Up the Broth
In a large pot, combine water and chicken bouillon cubes.
Bring the mixture to a boil, ensuring the bouillon cubes dissolve completely into a flavorful broth.
Step 3: Cook the Soup Base
Once the broth is boiling, add in the prepared chicken pieces and any other desired ingredients, except the noodles.
Reduce the heat to medium and let the soup cook for 10 minutes, allowing the flavors to meld together.
Step 4: Cook the Noodles and Finalize the Soup
For the noodles, you have two options.
You can add them directly to the soup pot for the last 10 minutes of cook time and let them soften in the broth.
Alternatively, cook the noodles separately in a pot of boiling water.
Once they are tender, drain and add them to the soup just before serving.
This option can help avoid the noodles becoming too soft from absorbing too much broth.
Step 5: Serve the Soup
Once the noodles are cooked to your preferred tenderness, whether within the soup or separately, it’s time to serve.
Ladle the hot soup into bowls, making sure both broth and solid ingredients are evenly distributed.
Enjoy your hearty chicken noodle soup!
