Sometimes the only thing you need is a good hot bowl of chicken noodle soup. It might be to cure the common cold, or because you just need something to warm up with on a cold winter day. And if you do it right, that chicken noodle soup recipe could take a long time to cook.
So that’s why I love this recipe because it’s so fast to make. You can cheat by using a rotisserie chicken and pre-chopped veggies to save a ton of time on the prep side. All the other ingredients are just dumped in and heated up. Still tastes pretty yummy too so it’s a win win.
The whole thing only takes 25 minutes! Give this one a shot.
Total Time 25 minutes
Ingredients
- 2 TBSP olive oil
- 1 cup carrots, shredded I buy the pre-shredded in a bag to save time.
- 1 cup chopped celery
- 1 cup chopped onion I buy frozen chopped onion to save time
- 2 TBSP minced garlic
- 8 cups chicken broth
- 1 tsp dried thyme
- 1/2 tsp dried oregeno
- 1 tsp pepper
- 13 oz wide egg noodle
- 2 cups shredded chicken Use cooked rotisserie to save time
Instructions
- In a large stockpot, add the oil and heat over medium high heat. Add the carrots, celery, onion and saute for about 7 minutes until veggies are softened, stirring often.
- Add the garlic and saute for another 1-2 minutes. Add the chicken broth, thyme, oregeno, pepper and bring to a boil for about 5 minutes.
- Add the egg noodles and boil for about 10 minutes or until noodles are soft.
- Add the chicken and parsley and boil 1 to 2 minutes or until chicken is warmed through. Taste soup and add salt if necessary. Serve!
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