30-Minute Homemade Chicken Noodle Soup
- Women`s Corner
- December 15, 2020
The soup is easy, ready in 30-minutes, and has all the comforting qualities you want in classic chicken noodle soup. To save time, use storebought rotisserie chicken or leftover chicken. If you don’t have them all the herbs on hand, use what you do have.
Ingredients:
- 2 tablespoons olive oil
- 1 cup carrots, peeled and sliced thin (about 1 1/2 large carrots)
- 1 cup celery, sliced thin (about 2 stalks)
- 1 cup sweet Vidalia or yellow onion, peeled and diced small (about 1 medium onion)
- 2 garlic cloves, minced
- 64 ounces (8 cups) low-sodium chicken broth, plus more if desired
- 2 bay leaves
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
- 1/2 teaspoon dried oregano
- 1 teaspoon pepper, or to taste
- 12 ounces wide egg noodles (or your favorite noodles or pasta)
- 2 cups shredded cooked chicken (use storebought rotisserie chicken to save time; or roast or cook your own chicken in a skillet)
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- 3 to 4 tablespoons fresh flat-leaf parsley leaves, finely chopped
- 1 tablespoon lemon juice, optional
- salt, to taste
Method : To an outsized Dutch oven or stockpot, add the oil and warmth over medium-high heat to warm. Add the carrots, celery, onion, and sauté for about 7 minutes, or until vegetables begin to melt. Stir intermittently. Add the garlic and sauté for an additional 1 to 2 minutes. Add the chicken stock , bay leaves, thyme, oregano, pepper, and convey to a boil. Allow mixture to boil gently for about 5 minutes or until vegetables are fork-tender. Note – If you wish brothier soup, add additional broth, possibly the maximum amount as a further 64 ounces because as time passes the noodles will still absorb broth.
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Add the egg noodles and boil mixture for about 10 minutes, or until noodles are soft and cooked through. At any time while making the soup, if the general liquid level is less than you wish and you favor more broth, adding a cup or two of water is okay. At the top you'll adjust the salt level.
Add the chicken, parsley, optional juice (brightens up the flavor), and boil 1 to 2 minutes, or until chicken is warmed through. Taste soup and add salt to taste. Make any necessary seasoning adjustments (i.e. more salt, pepper, herbs, etc.), remove the bay leaves, and serve immediately. Soup will keep airtight within the fridge for five to 7 days or within the freezer for up to six months.
