Hey everyone, it’s John, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, quick chicken noodle soup. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
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?
Quick Chicken Noodle Soup is one of the most well liked of recent trending meals on earth. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. They are fine and they look fantastic. Quick Chicken Noodle Soup is something which I have loved my whole life.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook 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
- Make ready 1 cup carrots, peeled and sliced thin
- Get 1 cup celery, sliced thin
- Take 1 cup onion diced
- Prepare 2 cloves garlic, minced
- Make ready 64 oz chicken broth (or more if desired)
- Get 2 Bay leaves
- Take 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
- Make ready 1/2 teaspoon dried oregano
- Prepare 1 teaspoon black pepper
- Take 12 oz wide egg noodles
- Make ready 2 cups shredded cooked chicken
- Prepare 3-4 Tablespoons fresh parsley
- Take 1 Tablespoon lemon juice (optional)
- Make ready to taste Salt
Chicken noodle soup is one of the easiest soups to make. The ingredients are simple and inexpensive. It's straight-forward and quick to make. Quick weeknight chicken pho from expert Andrea Nguyen!
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!!
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. I always enjoy having this soup on a colder day. I would recommend adding more broth and water. I usually end up adding more onions, carrots and celery too.
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