This easy and fast version of classic chicken noodle soup tastes like it’s been simmered all day but only takes about an hour from start to finish. Brown bone-in chicken pieces, and then sauté carrot, celery, and onion with the flavorful browned bits in the saucepan. Add chicken broth and simmer until the chicken is cooked all the way through and the vegetables are tender. Shred the chicken, add it back to the soup, and toss in a block of instant ramen for an easy, no-boil solution to noodles. (Trying to use a lot of leftover chicken? See our leftover chicken recipe.)
Game plan: You can substitute 4 ounces of any variety of dried short pasta for the ramen noodles. Just cook it according to the package directions while the soup is simmering and add it at the end in place of the ramen.
For a thicker chicken soup, try our chicken tortilla soup recipe.