Easy Chicken Noodle Soup Recipe
Satisfy your chicken noodle soup craving with this easy made from scratch 30-minute recipe. A delicious homemade soup will cure just about any ailment, and this hearty chicken noodle soup is a perfect cure!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
- 1 tablespoon olive oil
- 1 onion chopped
- 3 celery ribs chopped
- 3 large carrots chopped
- 2 cloves garlic minced
- 1 teaspoon dried parsley
- 1/2 teaspoon poultry seasoning
- 1/4 teaspoon fresh ground black pepper
- 1/4 teaspoon thyme leaves
- 6 cups low sodium chicken broth or chicken stock
- 3 cups uncooked wide egg noodles
- 2 1/2 cups diced cooked chicken breasts or chicken thighs (rotisserie chicken)
- 1/2 cup heavy whipping cream
- kosher salt and fresh ground black pepper
Instructions
- In large stock pot or heavy saucepan heat oil over medium heat. Add your onions, celery and carrots and cook until the onions and celery are soft; stirring frequently. Reduce heat to low and add the garlic, parsley, poultry seasoning, black pepper, and thyme leaves. Cook for 1 minute stirring constantly. Add chicken broth and bring to a simmer.
- Once simmering add your egg noodles and cook until almost tender; approximately 15 minutes. Add your diced rotisserie chicken and simmer until the noodles and carrots are tender. Turn the heat to low and stir in the cream. Season with kosher salt and fresh ground black pepper. For best results serve promptly.
Notes
- Rotisserie chicken are available at most local grocery stores and big box stores like Costco and Sams.
- You will only need about half of the chicken so enjoy the other half in one of my many rotisserie chicken recipes.
- You can use any kind of egg noodles including Amish and frozen. You just need to cook them until they are almost tender then simply add your diced chicken and finish cooking.
- If you know you are going to have leftover simplys remove that portion before adding the noodles. Then when heating the leftover soup bring it to a simmer and add the egg noodles cooking until almost tender then add the chicken and finish cooking until tender.
- Freeze for up to four months but hold the pasta until ready to heat and eat. Then simply simmer over the stove and add your pasta cooking until tender.
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Find it online: https://www.smalltownwoman.com/30-minute-chicken-noodle-soup/