Name: Quick and Easy Chicken Noodle Soup Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 6
Cuisine: French
Ingredients: 2 tbsp extra-virgin olive oil; 1 medium onion; 3 garlic cloves; 2 medium carrots; 2 celery ribs; 4 thyme sprigs; 1 bay leaf; 2 qt chicken stock; 8 oz wide egg noodles; 1 ½ cups chicken; Kosher salt; Freshly ground black pepper; 1 handful flat-leaf parsley

Photos of Quick and Easy Chicken Noodle Soup Recipe

This is a shortcut chicken noodle soup recipe when you don’t have time to make the stock and cook the chicken. You can do it all from scratch if you’d like, but this is MUCH faster!

How To Make Quick and Easy Chicken Noodle Soup

Prep: 5 mins

Cook: 20 mins

Total: 25 mins

Serves:

Ingredients

2 tbsp extra-virgin olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 medium carrots, cut diagonally into 1/2-inch-thick slices
2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
4 thyme sprigs, fresh
1 bay leaf
2 qt chicken stock
8 oz wide egg noodles, dried
1 ½ cups chicken, shredded, cooked
Kosher salt, to taste
Freshly ground black pepper, to taste
1 handful flat-leaf parsley, finely chopped, fresh

Instructions

Place a soup pot over medium heat and coat with oil.
Add the onion, garlic, carrots, celery, thyme and bay leaf.
Cook and stir for about 6 minutes, until the vegetables are softened but not browned.
Boil water in a separate pot and cook noodles according to package instructions. When slightly less than al dente, drain and set aside.
Add the chicken stock to the vegetables and bring to a boil.
Mix in the noodles and chicken. Continue to simmer for another couple of minutes to heat through.
Season with salt and pepper and sprinkle with chopped parsley before serving.

Nutrition

Sugar: 7g
:
Calcium: 39mg
Calories: 348kcal
Carbohydrates: 42g
Cholesterol: 51mg
Fat: 12g
Fiber: 2g
Iron: 2mg
Potassium: 547mg
Protein: 16g
Saturated Fat: 3g
Sodium: 485mg
Vitamin A: 3537IU
Vitamin C: 6mg

Nutrition Disclaimer

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