Recipe: Tasty Quick Chicken Noodle Soup

Recipe: Tasty Quick Chicken Noodle Soup Delicious, fresh and tasty.

Quick Chicken Noodle Soup. 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?

This quick Chicken Noodle Soup recipe is perfect for when you want a piping hot bowl of comfort but don't want to slave over the stove for hours.

Find more noodle soups on BBC Good Food.

Return the chicken to the stock with the noodles, sweetcorn, mushrooms, spring onion and soy sauce.

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

Ingredients of Quick Chicken Noodle Soup

1. Prepare 2 tablespoons of olive oil.

2. Prepare 1 cup of carrots, peeled and sliced thin.

3. It’s 1 cup of celery, sliced thin.

4. You need 1 cup of onion diced.

5. It’s 2 cloves of garlic, minced.

6. It’s 64 oz of chicken broth (or more if desired).

7. It’s 2 of Bay leaves.

8. You need 1 teaspoon of fresh thyme (or 1/2 teaspoon dried thyme).

9. You need 1/2 teaspoon of dried oregano.

10. It’s 1 teaspoon of black pepper.

11. Prepare 12 oz of wide egg noodles.

12. Prepare 2 cups of shredded cooked chicken.

13. Prepare 3-4 Tablespoons of fresh parsley.

14. You need 1 Tablespoon of lemon juice (optional).

15. You need to taste of Salt.

Chicken noodle soup is one of the easiest soups to make.

The ingredients are simple and inexpensive.

It's straight-forward and quick to make.

Quick weeknight chicken pho from expert Andrea Nguyen!

Quick Chicken Noodle Soup instructions

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!!.

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.

I always enjoy having this soup on a colder day.

I would recommend adding more broth and water.

I usually end up adding more onions, carrots and celery too.