Quick Chicken Noodle Soup
Quick Chicken Noodle Soup

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, quick chicken noodle soup. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Quick Chicken Noodle Soup is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It is easy, it is quick, it tastes yummy. Quick Chicken Noodle Soup is something which I have loved my whole life. They are fine and they look fantastic.

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. Can chicken noodle soup be frozen?

To get started with this particular recipe, we have to first prepare a few components. You can cook quick chicken noodle soup using 15 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Quick Chicken Noodle Soup:
  1. Make ready 2 tablespoons olive oil
  2. Take 1 cup carrots, peeled and sliced thin
  3. Prepare 1 cup celery, sliced thin
  4. Make ready 1 cup onion diced
  5. Get 2 cloves garlic, minced
  6. Get 64 oz chicken broth (or more if desired)
  7. Take 2 Bay leaves
  8. Take 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
  9. Prepare 1/2 teaspoon dried oregano
  10. Make ready 1 teaspoon black pepper
  11. Take 12 oz wide egg noodles
  12. Prepare 2 cups shredded cooked chicken
  13. Make ready 3-4 Tablespoons fresh parsley
  14. Make ready 1 Tablespoon lemon juice (optional)
  15. Make ready to taste Salt

Chicken noodle soup is one of the easiest soups to make. The ingredients are simple and inexpensive. It's straight-forward and quick to make. I always enjoy having this soup on a colder day.

Steps to make Quick Chicken Noodle Soup:
  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!!

I would recommend adding more broth and water. I usually end up adding more onions, carrots and celery too. Quick weeknight chicken pho from expert Andrea Nguyen! A few years ago, I'd never even heard of pho, let alone tasted it. Now, giant bowls of this traditional Vietnamese noodle soup are a regular meal in our house.

So that’s going to wrap this up for this special food quick chicken noodle soup recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!