Quick Chicken Noodle Soup. Buy Amy's Minestrone Soup at Amazon. Use Our Step-By-Step Guide To Cook Simple and Delectable Meal Plans. In a large pot over medium heat, melt butter.
Brimming with chicken, vegetables and egg noodles, and seasoned with fresh parsley, pepper, bay leaf and chopped garlic, this chicken noodle soup is comfort food made simple.
Instructions Heat a soup pot over medium heat, then add the olive oil, celery, carrots, onion, salt, and black pepper.
Add the chicken broth and thyme, bring the soup to a boil, then reduce to a simmer over low heat.
You can cook Quick Chicken Noodle Soup using 15 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Quick Chicken Noodle Soup
- Prepare 2 tablespoons of olive oil.
- Prepare 1 cup of carrots, peeled and sliced thin.
- Prepare 1 cup of celery, sliced thin.
- Prepare 1 cup of onion diced.
- It's 2 cloves of garlic, minced.
- You need 64 oz of chicken broth (or more if desired).
- Prepare 2 of Bay leaves.
- Prepare 1 teaspoon of fresh thyme (or 1/2 teaspoon dried thyme).
- It's 1/2 teaspoon of dried oregano.
- Prepare 1 teaspoon of black pepper.
- You need 12 oz of wide egg noodles.
- Prepare 2 cups of shredded cooked chicken.
- It's 3-4 Tablespoons of fresh parsley.
- Prepare 1 Tablespoon of lemon juice (optional).
- It's to taste of Salt.
Place a large soup pot over medium-high heat and add the EVOO. Add celery, carrots, onion and bay leaf and season with salt and pepper. Add stock and bring to a boil. In a slow cooker, combine chicken, onion, carrots, celery, thyme, rosemary, garlic, and bay leaf and season generously with salt and pepper.
Quick Chicken Noodle Soup step by step
- To a large Dutch oven or stockpot, add the oil and heat over medium-high heat to warm.
- Add the carrots, celery, onion, and sauté for about 7 minutes, or until vegetables begin to soften. Stir intermittently..
- Add the garlic and sauté for another 1 to 2 minutes..
- Add the chicken broth, bay leaves, thyme, oregano, pepper, and bring to a boil. Allow mixture to boil gently for about 5 minutes or until vegetables are fork-tender. Note – If you like brothier soup, add additional broth, possibly as much as an additional 64 ounces because as time passes the noodles will continue to absorb broth.
- D the egg noodles and boil mixture for about 10 minutes, or until noodles are soft and cooked through. Add more broth if desired..
- Add the chicken, parsley, optional lemon juice (brightens up the flavor), and boil 1 to 2 minutes, or until chicken is warmed through. Taste soup and add salt to taste. Remove Bay leaves and enjoy!!.
In a large stock pot, saute celery and onion in butter or margarine. To save time, use storebought rotisserie chicken or leftover chicken. If you don't have them all the herbs on hand, use what you do have. Pat chicken dry with paper towels; sprinkle with salt and pepper. Quick and easy homemade chicken noodle soup recipe from scratch that's made in just one pot with simple ingredients.