Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, quick chicken noodle soup. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
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.
Quick Chicken Noodle Soup is one of the most favored of current trending meals in the world. It’s appreciated by millions every day. It’s easy, it is fast, it tastes delicious. Quick Chicken Noodle Soup is something that I have loved my entire life. They’re nice and they look fantastic.
To get started with this recipe, we have to prepare a few ingredients. You can cook quick chicken noodle soup using 15 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Quick Chicken Noodle Soup:
- Make ready 2 tablespoons olive oil
- Prepare 1 cup carrots, peeled and sliced thin
- Prepare 1 cup celery, sliced thin
- Prepare 1 cup onion diced
- Prepare 2 cloves garlic, minced
- Prepare 64 oz chicken broth (or more if desired)
- Prepare 2 Bay leaves
- Take 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
- Make ready 1/2 teaspoon dried oregano
- Take 1 teaspoon black pepper
- Make ready 12 oz wide egg noodles
- Take 2 cups shredded cooked chicken
- Make ready 3-4 Tablespoons fresh parsley
- Make ready 1 Tablespoon lemon juice (optional)
- Get 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.
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!!
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’s going to wrap it up with this special food quick chicken noodle soup recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
