Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, quick chicken noodle soup. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
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? Yes, for up to three months.
Quick Chicken Noodle Soup is one of the most well liked of current trending meals in the world. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look wonderful. Quick Chicken Noodle Soup is something that I have loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook quick chicken noodle soup using 15 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Quick Chicken Noodle Soup:
- Take 2 tablespoons olive oil
- Take 1 cup carrots, peeled and sliced thin
- Take 1 cup celery, sliced thin
- Get 1 cup onion diced
- Make ready 2 cloves garlic, minced
- Take 64 oz chicken broth (or more if desired)
- Prepare 2 Bay leaves
- Prepare 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
- Take 1/2 teaspoon dried oregano
- Get 1 teaspoon black pepper
- Prepare 12 oz wide egg noodles
- Make ready 2 cups shredded cooked chicken
- Get 3-4 Tablespoons fresh parsley
- Prepare 1 Tablespoon lemon juice (optional)
- Get 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:
- 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!!
It's straight-forward and quick to make. I always enjoy having this soup on a colder day. I would recommend adding more broth and water. I usually end up adding more onions, carrots and celery too. Once you try my recipe, you will say This is quick chicken noodle soup recipe.
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