30-Minute Chicken Noodle Soup


Posted: January 11

Time: 30 minutes

Yield: 12 cups

recipe image

Who has time for soup that takes hours to make? Whip up this simple 30-Minute Chicken Noodle Soup and enjoy within the hour.


Ingredients

• 2 tablespoons olive oil • 1 cup carrots, peeled and sliced thin (about 1 1/2 large carrots) • 1 cup celery, sliced thin (about 2 stalks) • 1 cup sweet or yellow onion, peeled and diced small (about 1 medium onion) • 2 garlic cloves, minced • 64 ounces (8 cups) low-sodium chicken broth, plus more if desired • 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 ounces wide egg noodles (or your favorite noodles or pasta) • 2 cups shredded cooked chicken (use store bought rotisserie chicken to save time; or roast or cook your own chicken in a skillet) • 3 to 4 tablespoons fresh flat-leaf parsley leaves, finely chopped • 1 tablespoon lemon juice, optional • salt, to taste

Directions

Step 1

In a dutch oven or large pot, add in your oil and then heat it over a medium-high heat.

Step 2

Then, add in the carrots, the celery, the onion, and then sauté the mixture for around 7 minutes, until the vegetables have begun to soften. Make sure to stir every few minutes. Next, add in your garlic and sauté for about another 1-2 minutes.

Step 3

Next, add in your chicken broth, the bay leaves, thyme, oregano, and pepper. Bring the mixture to a boil, allowing the ingredients to gently boil for approximately 5 minutes, and until the vegetables are tender when piercing them with a fork.

Step 4

Adding to the mixture, put in the egg noodles and boil then again for another 10 minutes and until the noodles are soft throughout and completely cooked through.

Step 5

Next, add in your chicken, the parsley, and the optional lemon juice, which brightens up the dish more, and boil for another 1-2 minutes and until the chicken is completely warmed through. Season it with salt to how you want.

Step 6

Take out the bay leaves, and try to serve the dish immediately.


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