Recipe: Perfect Quick Chicken Noodle Soup

Quick Chicken Noodle Soup. Egg noodles, carrots, celery, and chicken are simmered in broth seasoned with basil and oregano. Reviews for: Photos of Quick and Easy Chicken Noodle Soup. Chicken noodle soup is one of the easiest soups to make.

Egg noodles in chicken noodle soup is the only way to go for me because that's how my grandma made it, but if you like rotini or another type of pasta, use it instead. Make sure to salt your soup to taste. I use low-sodium chicken broth and add a bit of salt to my soup so I can control the overall salt. 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

1. It's 2 tablespoons of olive oil.
2. Prepare 1 cup of carrots, peeled and sliced thin.
3. It's 1 cup of celery, sliced thin.
4. It's 1 cup of onion diced.
5. Prepare 2 cloves of garlic, minced.
6. You need 64 oz of chicken broth (or more if desired).
7. Prepare 2 of Bay leaves.
8. You need 1 teaspoon of fresh thyme (or 1/2 teaspoon dried thyme).
9. It's 1/2 teaspoon of dried oregano.
10. You need 1 teaspoon of black pepper.
11. Prepare 12 oz of wide egg noodles.
12. It's 2 cups of shredded cooked chicken.
13. Prepare 3-4 Tablespoons of fresh parsley.
14. You need 1 Tablespoon of lemon juice (optional).
15. Prepare to taste of Salt.

How to Make Chicken Noodle Soup: To get started, chop some carrots, onion and celery: I include more carrots and celery than what is traditional for a mirepoix because I love tasting the carrots and celery in every bite. Sweat the carrots, onion, and celery in a large soup pot with a little bit of oil, salt. This one-pot recipe for Quick & Easy Chinese Noodle Soup makes a super simple, aromatic broth that's packed with noodles and Asian flavor. Serve this soup as a starter for Chicken and Broccoli or Chicken and Chinese Mushrooms for an authentic Chinese meal right in your own kitchen!

Quick Chicken Noodle Soup step by step

1. To a large Dutch oven or stockpot, add the oil and heat over medium-high heat to warm.
2. Add the carrots, celery, onion, and sauté for about 7 minutes, or until vegetables begin to soften. Stir intermittently..
3. Add the garlic and sauté for another 1 to 2 minutes..
4. 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.
5. D the egg noodles and boil mixture for about 10 minutes, or until noodles are soft and cooked through. Add more broth if desired..
6. 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!!.

Once you try my recipe, you will say This is quick chicken noodle soup recipe. Good chicken noodle soup takes hours to make. It begins with a whole bird and ends with a tired housewife. Add chopped carrots and celery to the stock and bring to a simmer. Add hot broth mixture and pasta; bring to a boil.

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