Quick and Easy Chicken Noodle Soup

Quick & Easy Chicken Noodle Soup

The sicknesses are officially making their presence known around our house. We’ve been loading up on meds and tea, but finally today I decided this was a job for the chicken noodle soup tribe. However, the last thing I want to do when I’m sick is go to the grocery store, prep and stand in the kitchen all day cooking. Therefore, the only homemade chicken noodle soup I’ve ever made consisted of dumping canned soup into a bowl and heating it in the microwave (I know, I know).

This recipe is probably the quickest and easiest chicken noodle soup recipe you can get away with. I adapted the recipe from AverieCooks, making a few adjustments, and it turned out great!

It warmed our insides and was full of savory flavor. Here’s to hoping it also fights off this horrendous sickness so we can go on about our lives.

Using the rotisserie chicken was a HUGE time saver.

Sizzle Sizzle.

Quick and Easy Chicken Noodle Soup

  • Servings: 4-6
  • Difficulty: easy
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Ingredients
2 tablespoons olive oil
1.5 cup carrots, peeled and sliced thin (about 2 large carrots)
1.5 cup celery, sliced thin (about 3 stalks)
1 cup sweet Vidalia or yellow onion, peeled and diced small (about 1 medium onion)
4 garlic cloves, minced
80 ounces (10 cups) low-sodium chicken broth
2 bay leaves
1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
1/2 teaspoon dried oregano
1 teaspoon pepper, or to taste
12 oz wide egg noodles (or your favorite noodles or pasta)
3 cups shredded cooked chicken (use storebought rotisserie chicken to save time; or cook your own)
3-4 tablespoons fresh parsley, finely chopped
1-2 tablespoons white wine vinegar
salt, to taste

Directions
1. To a large dutch oven, add the olive oil and heat over medium-high heat.
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.
5. Add the egg noodles and boil mixture for about 10 minutes, or until noodles are soft and cooked through. At any time while making the soup, if the overall liquid level is lower than you like and you prefer more broth, adding a cup or two of water is okay. At the end you will adjust the salt level.
6. Add the chicken, parsley, white wine vinegar, and boil 1 to 2 minutes, or until chicken is warmed through. Taste soup and add salt to taste. I added about 1 tablespoon but this will vary based on how salty the brand of chicken broth used is, how salty the rotisserie chicken is, and personal preference. Make any necessary seasoning adjustments (i.e. more salt, pepper, herbs, etc.), remove the bay leaves, and serve immediately.

Soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months.

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