← All recipes
flameChickenNoodlesSoups & StewsWeeknightUnder 30 mins
Quick and Easy Chicken Noodle Soup
Prep5 min
Cook25 min
ServesServes: 6
Ingredients
- 1 tbsp Olive oil or butter
- 1 Small yellow onion, chopped about 3/4 cup
- 2 Ribs of celery, 1/2-inch chopped
- 1-2 Large carrots, peeled, 1/2-inch sliced about 1 1/2 cups
- 4 Cloves garlic, minced
- 2 Bay leaves
- 8 cups Chicken stock
- 2-3 cups Cooked shredded chicken (from rotisserie)
- 6 oz Egg noodles**
- 1 tbsp Minced, flat leaf parsley
- 1 tsp Sea salt
- 1/4 tsp Fresh cracked black pepper to taste
Instructions
- Heat the butter or olive oil in a large pot set over medium heat. Add the onion, celery and carrots and cook until the onions are translucent, about 5 minutes. Add garlic and cook for 1 minute longer.
- Add the chicken stock, bay leaves. Bring to a boil over high heat. Reduce heat to medium and cook until the vegetables are tender, about 15 minutes.
- Add the chicken, egg noodles, parsley, salt and pepper. Maintain a low boil until the noodles are tender and the chicken is warmed through.
- Cooking Notes:
- ** Homemade noodles in this soup taste amazing, but if you don't have time for that, buy fresh egg noodles (normally there's fresh pasta options in the refrigerated section) from the grocery store. If this dinner is truly last minute, use dried egg noodles or even dried spaghetti/macaroni noodles work well!
Originally published at themodernproper.com. Reproduced for personal collection.