Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, quick chicken noodle soup. One of my favorites food recipes. This time, I am going to 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. Make sure to salt your soup to taste. I use low-sodium chicken broth and add a bit of salt to my soup so I can control the overall salt.
Quick Chicken Noodle Soup is one of the most favored of current trending foods on earth. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions daily. Quick Chicken Noodle Soup is something which I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we must first prepare a few components. You can have 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:
- Make ready 2 tablespoons olive oil
- Take 1 cup carrots, peeled and sliced thin
- Take 1 cup celery, sliced thin
- Prepare 1 cup onion diced
- Take 2 cloves garlic, minced
- Make ready 64 oz chicken broth (or more if desired)
- Get 2 Bay leaves
- Get 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
- Make ready 1/2 teaspoon dried oregano
- Get 1 teaspoon black pepper
- Make ready 12 oz wide egg noodles
- Get 2 cups shredded cooked chicken
- Make ready 3-4 Tablespoons fresh parsley
- Prepare 1 Tablespoon lemon juice (optional)
- Get to taste Salt
Once you try my recipe, you will say This is quick chicken noodle soup recipe. Good chicken noodle soup takes hours to make. It begins with a whole bird and ends with a tired housewife. This recipe for Quick & Easy Chinese Chicken Noodle Soup proves that Asian food doesn't have to be complicated - this simple soup is ready in just ten minutes.
Instructions 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!!
This recipe is a great way to use leftover chicken. As you may have noticed from past recipes, I am a big fan of Chinese noodle soup. Quick weeknight chicken pho from expert Andrea Nguyen! Now, giant bowls of this traditional Vietnamese noodle soup are a regular meal in our house. Add hot broth mixture and pasta; bring to a boil.
So that’s going to wrap it up with this exceptional food quick chicken noodle soup recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
