Chef Jeff's quick chicken noodle soup

Chef Jeff makes chicken noodle soup

Jeff Philbin is in the kitchen with Haley Hinds and Chris Cato. They made chicken noodle soup.

TAMPA, Fla - Learn to make Chef Jeff's chicken noodle soup. 

This isn’t your average chicken noodle soup. It’s faster, richer, and just a little more satisfying thanks to cheesy tortellini and a flavorful white wine and Better Than Bouillon base. Perfect for chilly days, sick days, or just when you need something warm and soul-filling in a hurry.

Chef Jeff's quick chicken noodle soup

Ingredients (Serves 4–6)

• 2 tbsp olive oil or butter
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup diced yellow onion
• ¼ cup dry white wine
• 1 tbsp Better Than Bouillon chicken base
• 6 cups chicken stock or broth
• 2 cups diced or shredded rotisserie chicken
• 1 tsp dried thyme or 1 tbsp fresh thyme leaves
• 1 bay leaf
• 1 (9 oz) package refrigerated or frozen cheese tortellini
• Salt and pepper, to taste
• Optional: chopped parsley or fresh lemon for serving

Instructions

1. Sweat the vegetables:In a large pot, heat olive oil over medium heat. Add carrots, celery, and onion. Cook 5–7 minutes, stirring often, until softened but not browned.
2. Deglaze and build flavor:Pour in white wine and stir, scraping up any bits from the bottom of the pot. Let it reduce slightly, about 1 minute. Stir in Better Than Bouillon, thyme, and bay leaf.
3. Add stock and chicken:Pour in chicken stock and add the cooked chicken. Bring the soup to a boil.
4. Cook the tortellini:Add the tortellini and reduce heat to a gentle simmer. Cook according to package directions, usually 5–7 minutes, until tender.
5. Finish and serve:Taste and adjust seasoning with salt and pepper. Remove bay leaf before serving. Top with chopped parsley or a squeeze of lemon, if desired.

Pro Tip:

If you’re serving this later or prepping ahead, cook the tortellini separately and add just before serving so they don’t over-soften in the broth.