Semi Homemade Chicken Noodle Soup

Need a fast and easy home cooked meal using pantry ingredients? Have no fear, 30 Minute Pantry Chicken Noodle Soup is here!

Recipes originally posted on my other blog, BigBearsWife.com. 

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You know what I love about this soup? I love that it can be made from pantry ingredients BUT you can substituent ingredients if you want to. I also love recipes that are super quick so that I can have lunch or dinner ready and headed to the table in under 30 minutes. 

One thing I did while making this recipe to step out of my comfort zone when I was making this soup was to use canned chicken. While I don’t normally use canned chicken, I wanted this to be a recipe that literally came from the pantry (except for the water, unless you use bottled water haha). 

 You can add cooked chicken breast or even left over roasted chicken if you’d like instead of the canned chicken.   While this soup, as written, does use everything from the pantry, feel free to change up what goes into it. 

What you’ll need to make 30 Minute Pantry Chicken Noodle Soup:

• canned chunk chicken breast in water, drained and rinsed
• 8 cups water
• chicken bouillon cubes
• canned sliced carrots 
• canned green peas
• onion powder
• garlic powder
• Italian seasoning
• egg noodles

What pasta should I use for chicken noodle soup?

Look, I’m not going to tell you what kind of pasta you can and can not use. I’m a equal opportunity pasta lover. However, I will tell you which pastas that I like in chicken noodle soup.

• Egg noodles – There is something very classic to me about egg  noodles in chicken noodle soup. 
• Rotini pasta – I don’t think that rotini pasta is normally in chicken noodle soup but I LOVE it. I personally love it in anything. 

Those are my two favorites but you can use any type of pasta you want. I won’t judge you for your pasta choice! 

What chicken should I use for Chicken noodle soup?

Just like the pasta, I think you can use any part of the chicken for this. Light meat and dark meat from a chicken are both tasty options. However, I personally usually go for breast meat in my homemade chicken noodle soups and leave my chicken thighs for recipes like my Garlic Roasted Chicken thighs. 

For this particular pantry staple chicken noodle soup recipe I used canned chicken but if you had left over chicken from roasting a chicken or even a store bought rotisserie chicken, that would be great for this soup. 

This is a 30 minute soup so you’ll want fully cooked chicken like canned chicken, or part of a whole chicken that’s already been cooked. 

30 Minute Pantry Chicken Noodle Soup

Yield: about 12 cups

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Need a fast and easy home cooked meal using pantry ingredients? Have no fear, 30 Minute Pantry Chicken Noodle Soup is here!

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Ingredients

• 2 cans (12.5 oz each) chunk chicken breast in water, drained and rinsed
• 8 cups water
• 4 chicken bouillon cubes
• 1 can (14.5 oz) sliced carrots, drained
• 1 can (15 oz) green peas, drained
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 tablespoon Italian seasoning
• 12 oz egg noodle

Instructions

Drain and Rinse canned chicken. Break chicken chunks into smaller pieces.

Add water and chicken bouillon cubes to a large pot. Bring to a boil.

Add everything but noodles to the water.

Reduce heat to medium and cook for 10 minutes.

Add noodles and cook for the remaining 10 minutes or let soup cook alone and separately in a pot of boiling water then add noodle to soup before serving.

NOODLES:

For the noodles, you can either add them to the soup now and let them cook in the broth for the last 10 minutes until they’re tender OR you can cook them separately in a pot of boiling water and add them before serving.

Notes

When I make this soup I cook the noodle separate because we normally have leftover and I don’t want the soup to turn into mush in the fridge with the noodles soaking up all of the broth.

I also store the cooked noodles separately from the soup in the fridge. When ready to reheat from the fridge, we reheat the soup on the stove or in the microwave.

Then add the cold noodles to a bowl and pour the hot soup over them. The hot soup warms the noodles up quickly and this prevents the soup from turning into mushy stew in the fridge.

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