Recipe of Favorite Quick Chicken Noodle Soup

Hey everyone, it’s Clark, welcome to our recipe page. Today I will show you how to prepare a distinctive dish, Quick Chicken Noodle Soup. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be really delicious.

Quick Chicken Noodle Soup Recipe. Can chicken noodle soup be frozen? Yes, for up to three months.

You can cook Quick Chicken Noodle Soup using 15 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Quick Chicken Noodle Soup

1. Make ready 2 tablespoons of olive oil.
2. You need 1 cup of carrots, peeled and sliced thin.
3. You need 1 cup of celery, sliced thin.
4. You need 1 cup of onion diced.
5. Take 2 cloves of garlic, minced.
6. Make ready 64 oz of chicken broth (or more if desired).
7. Make ready 2 of Bay leaves.
8. Take 1 teaspoon of fresh thyme (or 1/2 teaspoon dried thyme).
9. It’s 1/2 teaspoon of dried oregano.
10. You need 1 teaspoon of black pepper.
11. You need 12 oz of wide egg noodles.
12. Take 2 cups of shredded cooked chicken.
13. It’s 3-4 Tablespoons of fresh parsley.
14. Prepare 1 Tablespoon of lemon juice (optional).
15. Prepare to taste of Salt.

Good chicken noodle soup takes hours to make.It begins with a whole bird and ends with a tired housewife.I always enjoy having this soup on a colder day.I would recommend adding more broth and water.

Quick Chicken Noodle Soup step by step

1. To a large Dutch oven or stockpot, add the oil and heat over medium-high heat to warm.
2. Add the carrots, celery, onion, and sauté for about 7 minutes, or until vegetables begin to soften. Stir intermittently..
3. Add the garlic and sauté for another 1 to 2 minutes..
4. 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.
5. D the egg noodles and boil mixture for about 10 minutes, or until noodles are soft and cooked through. Add more broth if desired..
6. 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!!.

The ingredients are simple and inexpensive.It's straight-forward and quick to make.Once you try my recipe, you will say This is quick chicken noodle soup recipe.

I usually end up adding more onions, carrots and celery too.Quick weeknight chicken pho from expert Andrea Nguyen!A few years ago, I'd never even heard of pho, let alone tasted it.Now, giant bowls of this traditional Vietnamese noodle soup are a regular meal in our house.This Homemade Chicken Noodle Soup is a Game Changer.