Quick Chicken Noodle Soup
Quick Chicken Noodle Soup
Ingredients
For the Soup Base
- 1 tablespoon olive oil
- 1/2 yellow onion, medium, diced
- 2 carrots, medium, peeled and diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 6 cups chicken broth, low sodium
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Chicken and Noodles
- 2 cups cooked chicken, shredded (rotisserie chicken works great)
- 4 ounces egg noodles, medium
For Garnish (Optional)
- 1/4 cup fresh parsley, chopped
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté for 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften.
⏱️ 7 min
- 2
Add the minced garlic to the pot and cook for 1 minute more, stirring constantly, until fragrant.
⏱️ 1 min
- 3
Pour in the chicken broth. Add the dried thyme and bay leaf. Bring the mixture to a boil over medium-high heat.
⏱️ 5 min
- 4
Reduce the heat to medium-low, cover the pot, and let the soup simmer for 10 minutes, allowing the flavors to meld and the vegetables to become tender.
⏱️ 10 min
- 5
Stir in the shredded cooked chicken and the egg noodles. Continue to simmer, uncovered, for 5 to 7 minutes, or until the noodles are cooked through to your desired tenderness.
⏱️ 7 min
- 6
Carefully remove and discard the bay leaf. Season the soup with salt and black pepper to taste, adjusting as needed.
⏱️ 1 min
- 7
Ladle the hot soup into individual bowls. Garnish with fresh chopped parsley, if desired, and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Quick Chicken Noodle Soup
Ingredients
For the Soup Base
- 1 tablespoon olive oil
- 1/2 yellow onion, medium, diced
- 2 carrots, medium, peeled and diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 6 cups chicken broth, low sodium
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Chicken and Noodles
- 2 cups cooked chicken, shredded (rotisserie chicken works great)
- 4 ounces egg noodles, medium
For Garnish (Optional)
- 1/4 cup fresh parsley, chopped
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté for 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften.
⏱️ 7 min - 2
Add the minced garlic to the pot and cook for 1 minute more, stirring constantly, until fragrant.
⏱️ 1 min - 3
Pour in the chicken broth. Add the dried thyme and bay leaf. Bring the mixture to a boil over medium-high heat.
⏱️ 5 min - 4
Reduce the heat to medium-low, cover the pot, and let the soup simmer for 10 minutes, allowing the flavors to meld and the vegetables to become tender.
⏱️ 10 min - 5
Stir in the shredded cooked chicken and the egg noodles. Continue to simmer, uncovered, for 5 to 7 minutes, or until the noodles are cooked through to your desired tenderness.
⏱️ 7 min - 6
Carefully remove and discard the bay leaf. Season the soup with salt and black pepper to taste, adjusting as needed.
⏱️ 1 min - 7
Ladle the hot soup into individual bowls. Garnish with fresh chopped parsley, if desired, and serve immediately.
⏱️ 1 min