Hello everybody, it is Louise, welcome to our recipe site. Today, we’re going to make a special dish, quick chicken noodle soup. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Find Deals on Homemade Chicken Noodle Soup in Groceries on Amazon. Use Our Step-By-Step Guide To Cook Simple and Delectable Meal Plans. Egg noodles, carrots, celery, and chicken are simmered in broth seasoned with basil and oregano.
Quick Chicken Noodle Soup is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It’s easy, it is fast, it tastes yummy. Quick Chicken Noodle Soup is something that I have loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we have to prepare a few ingredients. You can have 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:
- Take 2 tablespoons olive oil
- Take 1 cup carrots, peeled and sliced thin
- Get 1 cup celery, sliced thin
- Make ready 1 cup onion diced
- Prepare 2 cloves garlic, minced
- Get 64 oz chicken broth (or more if desired)
- Make ready 2 Bay leaves
- Get 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
- Prepare 1/2 teaspoon dried oregano
- Prepare 1 teaspoon black pepper
- Prepare 12 oz wide egg noodles
- Get 2 cups shredded cooked chicken
- Make ready 3-4 Tablespoons fresh parsley
- Take 1 Tablespoon lemon juice (optional)
- Get to taste Salt
Quick and easy homemade chicken noodle soup recipe from scratch that's made in just one pot with simple ingredients. This soup is perfect for a weeknight dinner or lunch and just as good as this Crockpot Chicken Noodle Soup. It's especially helpful if you're not feeling well or have a nasty cold. fantastic soup! Added a small bag of frozen white corn. also, i used a whole store bought rotisserie chicken instead of just chopping up cooked chicken meat.
Steps to make Quick Chicken Noodle Soup:
- 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!!
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