Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, quick chicken noodle soup. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Quick Chicken Noodle Soup is one of the most popular of recent trending foods on earth. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. Quick Chicken Noodle Soup is something that I’ve loved my whole life. They’re fine and they look wonderful.
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.
To begin with this particular recipe, we have to first prepare a few components. You can cook quick chicken noodle soup using 15 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Quick Chicken Noodle Soup:
- Take 2 tablespoons olive oil
- Make ready 1 cup carrots, peeled and sliced thin
- Take 1 cup celery, sliced thin
- Prepare 1 cup onion diced
- Take 2 cloves garlic, minced
- Prepare 64 oz chicken broth (or more if desired)
- Take 2 Bay leaves
- Take 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
- Prepare 1/2 teaspoon dried oregano
- Take 1 teaspoon black pepper
- Take 12 oz wide egg noodles
- Get 2 cups shredded cooked chicken
- Prepare 3-4 Tablespoons fresh parsley
- Take 1 Tablespoon lemon juice (optional)
- Make ready 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.
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!!
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 for this exceptional food quick chicken noodle soup recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
