Kyl Haselbauer has 20 years of experience working in fine-dining and modernist kitchens, including Bar Cotto and Anchovies &amp; Olives in Seattle. He is also the owner of Bright Spot, a café and coffee shop in Seattle.

Kyl Haselbauer

Let’s say you’re feeling under the weather, and all you want is a chicken noodle soup made from scratch. What do you do? You don’t feel like chopping vegetables, and you can’t even think about touching raw chicken. You’re going to have to just settle on a can of soup, right? Well, no, you won’t ... if you’ve got some of our <a href="chicken-bouillon-cubes">chicken bouillon cubes</a> kicking around.This recipe is designed to produce the most satisfying chicken noodle soup while requiring as little effort as possible. Most of the flavor in the soup comes from those bouillon cubes—you already put in the work to make a well-seasoned, gelatin-rich, and super flavorful broth—so all that’s left to do is round out its edges and add some nicely cooked vegetables and noodles. If you’re one of those people who must have pieces of chicken in their chicken noodle soup, you can use some leftovers—from a roasted chicken, a poached chicken, or even a rotisserie chicken from the store.Using a box grater makes both prepping the vegetables and cooking them a breeze. The vegetables’ small size and large amount of surface area means they’ll cook quickly and evenly.The trickiest part about this recipe is cooking the noodles. Any dried pasta shape will work, but small shapes hold up better in soup and cook fast, so we chose orzo. Pasta doesn&#39;t cook as quickly in the gelatin-packed broth as it does in a pot of salted water, so only use pasta packaging cooking times as a rough guide, and taste as you go. If the pasta takes significantly longer than 10 to 12 minutes to cook, you’ll need to add a little water to account for evaporation, and to keep the soup from becoming too salty.

Instant Chicken Noodle Soup