Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, quick chicken noodle soup. One of my favorites food recipes. This time, I am going to make it a 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?
Quick Chicken Noodle Soup is one of the most favored of current trending foods in the world. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are nice and they look wonderful. Quick Chicken Noodle Soup is something which I’ve loved my whole life.
To get started with this recipe, we must prepare a few components. You can cook quick chicken noodle soup using 15 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Quick Chicken Noodle Soup:
- Take 2 tablespoons olive oil
- Prepare 1 cup carrots, peeled and sliced thin
- Take 1 cup celery, sliced thin
- Take 1 cup onion diced
- Get 2 cloves garlic, minced
- Make ready 64 oz chicken broth (or more if desired)
- Make ready 2 Bay leaves
- Make ready 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
- Take 1/2 teaspoon dried oregano
- Take 1 teaspoon black pepper
- Make ready 12 oz wide egg noodles
- Prepare 2 cups shredded cooked chicken
- Get 3-4 Tablespoons fresh parsley
- Make ready 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. 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!!
I would recommend adding more broth and water. 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.
So that is going to wrap this up with this special food quick chicken noodle soup recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
