Hello everybody, it is John, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, quick chicken noodle soup. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Quick Chicken Noodle Soup is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It is easy, it is quick, it tastes yummy. They are fine and they look fantastic. Quick Chicken Noodle Soup is something which I’ve loved my entire life.
Low Prices on Blue Dragon Chicken Noodles. 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 have to first prepare a few components. You can have quick chicken noodle soup using 15 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Quick Chicken Noodle Soup:
- Make ready 2 tablespoons olive oil
- Make ready 1 cup carrots, peeled and sliced thin
- Take 1 cup celery, sliced thin
- Take 1 cup onion diced
- Take 2 cloves garlic, minced
- Take 64 oz chicken broth (or more if desired)
- Make ready 2 Bay leaves
- Prepare 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
- Get 1/2 teaspoon dried oregano
- Get 1 teaspoon black pepper
- Get 12 oz wide egg noodles
- Get 2 cups shredded cooked chicken
- Make ready 3-4 Tablespoons fresh parsley
- Get 1 Tablespoon lemon juice (optional)
- Prepare to taste Salt
This Quick Chicken Noodle Soup is heavy on the chicken with less noodles. Once all the ingredients are in the pot, taste the liquid and dilute with more water if it is too concentrated for you. Refrigerating Chicken Noodle Soup: As the soup sits, the noodles soak up the soup broth. When reheating, add a splash of extra chicken stock or if you don't have any, water.
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!!
Refrigerating Chicken Noodle Soup: As the soup sits, the noodles soak up the soup broth. When reheating, add a splash of extra chicken stock or if you don't have any, water. Freezing Chicken Noodle Soup: The noodles don't fare too well when frozen. If you plan on freezing the soup, remove the portion of soup you plan to freeze before adding. After you have prepared the soup, according to the instructions below, you will melt butter in a saucepan over medium heat.
So that is going to wrap it up with this exceptional food quick chicken noodle soup recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
