Hey everyone, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, quick chicken noodle soup. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Quick Chicken Noodle Soup is one of the most well liked of current trending meals in the world. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look wonderful. Quick Chicken Noodle Soup is something that I have loved my whole life.
Low Prices on Chinese Chicken Soup. Free UK Delivery on Eligible Orders Looking For Chicken Noodle Soup? In a large saucepan over medium heat, melt butter. Pour in chicken and vegetable stocks and stir in chicken, noodles, carrots, basil, oregano, salt and pepper.
To begin with this recipe, we must prepare a few components. You can have quick chicken noodle soup using 15 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Quick Chicken Noodle Soup:
- Get 2 tablespoons olive oil
- Make ready 1 cup carrots, peeled and sliced thin
- Make ready 1 cup celery, sliced thin
- Prepare 1 cup onion diced
- Make ready 2 cloves garlic, minced
- Get 64 oz chicken broth (or more if desired)
- Take 2 Bay leaves
- Prepare 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
- Prepare 1/2 teaspoon dried oregano
- Prepare 1 teaspoon black pepper
- Take 12 oz wide egg noodles
- Make ready 2 cups shredded cooked chicken
- Get 3-4 Tablespoons fresh parsley
- Make ready 1 Tablespoon lemon juice (optional)
- Prepare to taste Salt
Crumble the noodles into the soup, then add the shredded chicken and lemon juice. Garnish with fresh flatleaf parsley, if you like. Instructions Heat a soup pot over medium heat, then add the olive oil, celery, carrots, onion, salt, and black pepper. Add the chicken broth and thyme, bring the soup to a boil, then reduce to a simmer over low heat.
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!!
Instructions Heat a soup pot over medium heat, then add the olive oil, celery, carrots, onion, salt, and black pepper. Add the chicken broth and thyme, bring the soup to a boil, then reduce to a simmer over low heat. Add stock to the pot and raise flame to bring liquid to a boil. Add diced chicken tenderloins, return soup to a boil, and reduce heat back to moderate. For a different twist, try: Pennsylvania Dutch Ham & Noodle Casserole.
So that’s going to wrap this up for this special food quick chicken noodle soup recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
