Easy and Quick Chicken Noodle Soup
Chicken noodle soup is a comforting classic that is perfect for chilly days or when you’re feeling under the weather. This quick and easy recipe brings together tender chicken, hearty vegetables, and egg noodles in a flavorful broth, all ready in about 30 minutes! It’s not only delicious but also nutritious, making it a wholesome meal for the whole family. With simple ingredients and minimal prep time, you can whip up this delightful soup anytime you need a warm and satisfying dish.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 garlic cloves, minced
- 6 cups chicken broth (or stock)
- 2 cups cooked chicken, shredded (rotisserie chicken works great)
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
- 2 cups egg noodles
- Optional: fresh parsley for garnish
Instructions
- Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5 minutes, or until the vegetables are tender.
- Add Garlic: Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Pour in Broth: Add the chicken broth to the pot and bring it to a boil.
- Add Chicken and Seasoning: Once boiling, add the shredded chicken, dried thyme, dried parsley, salt, and pepper. Stir to combine.
- Cook Noodles: Add the egg noodles and cook for about 8-10 minutes, or until they are tender.
- Serve: Taste and adjust seasoning as needed. Ladle the soup into bowls and garnish with fresh parsley if desired.
Easy and Quick Chicken Noodle Soup
A comforting, homemade chicken noodle soup made in under 30 minutes, perfect for any day.
Equipment
- Large pot or Dutch oven
- Cutting board
- Knife
- Measuring cups and spoons
- Wooden spoon or ladle
- Serving bowls
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 carrots sliced
- 2 celery stalks sliced
- 2 garlic cloves minced
- 6 cups chicken broth
- 2 cups cooked chicken shredded
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
- 2 cups egg noodles
Instructions
- Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are tender.
- Add Garlic: Stir in minced garlic and cook for 1 minute until fragrant.
- Pour in Broth: Add chicken broth and bring to a boil.
- Add Chicken and Seasoning: Stir in shredded chicken, dried thyme, dried parsley, salt, and pepper.
- Cook Noodles: Add egg noodles and cook for 8-10 minutes until tender.
- Serve: Taste and adjust seasoning as needed. Ladle soup into bowls and enjoy!
Helpful Tips for Cooking
- Rotisserie Chicken: Using store-bought rotisserie chicken can save time and add great flavor to your soup.
- Veggie Variations: Feel free to add other vegetables like peas, corn, or spinach for extra nutrition and color.
- Broth Flavor: If you prefer a richer flavor, consider using low-sodium broth and adding a splash of soy sauce or lemon juice for depth.
- Storing Leftovers: Store any leftover soup in an airtight container in the refrigerator for up to 3 days. The noodles may soak up some of the broth, so you may want to add a little water or broth when reheating.
- Freezing: This soup freezes well! Allow it to cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. Reheat on the stovetop or in the microwave when ready to eat.
Enjoy your quick and easy chicken noodle soup!
