Hello everybody, it is Louise, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, quick chicken noodle soup. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Quick Chicken Noodle Soup is one of the most well liked of current trending foods on earth. It is appreciated by millions daily. It is simple, it’s quick, it tastes yummy. They are nice and they look wonderful. Quick Chicken Noodle Soup is something that I have loved my whole life.
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?
To get started with this recipe, we must first prepare a few ingredients. You can have quick chicken noodle soup using 15 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Quick Chicken Noodle Soup:
- Prepare 2 tablespoons olive oil
- Take 1 cup carrots, peeled and sliced thin
- Prepare 1 cup celery, sliced thin
- Prepare 1 cup onion diced
- Get 2 cloves garlic, minced
- Get 64 oz chicken broth (or more if desired)
- Get 2 Bay leaves
- Prepare 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
- Take 1/2 teaspoon dried oregano
- Prepare 1 teaspoon black pepper
- Make ready 12 oz wide egg noodles
- Make ready 2 cups shredded cooked chicken
- Make ready 3-4 Tablespoons fresh parsley
- Make ready 1 Tablespoon lemon juice (optional)
- Make ready to taste Salt
It's straight-forward and quick to make. #noodlesoup #chickennoodlesoup #quickandeasyrecipe This recipe uses up the surplus meat from our chicken carcass, essentially this is using top notch. Find more noodle soups on BBC Good Food. Return the chicken to the stock with the noodles, sweetcorn, mushrooms, spring onion and soy sauce. I always enjoy having this soup on a colder day.
Instructions 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!!
I would recommend adding more broth and water. I usually end up adding more onions, carrots and celery too. Quick weeknight chicken pho from expert Andrea Nguyen! 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.
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