30 Minute Chicken Noodle Soup

30 Minute Chicken Noodle Soup {budgetgourmetmom.com}

Mondays seem to be particularly difficult for me.  It’s to be expected I guess.  There have been dozens of songs written all about how terrible Mondays are.  I mean, how could the Mamas and Papas possibly be wrong?

I try to start out with a good attitude and my game face on.  Then, on days like today, Monday throws a few curve balls.  By 1:30 this afternoon I was ready for a short {or not so short} siesta.  Unfortunately, the likelihood on any given day of me getting a nap is about as likely as the Ravens winning the Superbowl.  What!?  They did?  Oh.  That explains it then.  I did take a short nap today.  Granted, it was slouched in a chair that I sat in to begin working but a nap is a nap.

When I nap and/or have a gazillion things to do, which were both the case today, 30 Minute Meals are my cure for everything.  And when it’s been a tough day I tend to reach for comfort food.  Not only is this chicken noodle soup comforting but it’s quick and gives a good dose of veggies.

30 Minute Chicken Noodle Soup {budgetgourmetmom.com}

30 Minute Chicken Noodle Soup

Prep Time: 4 minutes

Cook Time: 22 minutes

Total Time: 26 minutes

Yield: serves 4-6


  • 1/2 pound bowtie pasta
  • 1 teaspoon extra virgin olive oil
  • 1 large onion, diced
  • 2-3 large carrots, sliced into rounds
  • 2 celery stalks, diced
  • 4-6 cups chicken broth
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 cups cooked rotisserie chicken, shredded


  1. Bring a pot of water to a boil and cook the until al dente.
  2. Meanwhile heat the oil in a large pot over medium heat. Add the onions and saute for 1-2 minutes. Add the carrots and celery. Continue to saute for another 2 minutes, stirring occasionally.
  3. Pour in the chicken broth then add the bay leaf, thyme, salt, and pepper.
  4. Allow to simmer for 15 minutes, or until the vegetables are tender.
  5. Add the chicken and more broth as needed.
  6. Cook on low for another 2 minutes. Remove the bay leaf and serve with the pasta.


I like to keep the pasta and the soup separate so that, in the case of leftovers, the pasta is not submerged in the liquid and at risk of becoming soggy. If a rotisserie chicken is not in the budget a great idea would be to have some cooked chicken on hand, whether canned, frozen or fresh, to use during occasions such as this one. Cooking on a budget is all about prep!



  1. This soup looks so comforting and perfect for this icky cold winter weather!

  2. Jen says:

    I used to feel the same way till I started working in a restaurant – now weekends are so crazy that I love it when Monday rolls around!

  3. Natalie says:

    Funny! I have a quick chicken soup post ready for next week. Lol. Great minds… :) I love the bow ties in yours. So pretty!

  4. Tasha Zee says:

    You have my favorite pasta in there, yum!

  5. Angela says:

    I made this tonight with gluten-free pasta – yummy, and easy to make!

Speak Your Mind