Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, quick chicken noodle soup. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
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Quick Chicken Noodle Soup is one of the most favored of recent trending meals on earth. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. Quick Chicken Noodle Soup is something that I have loved my entire life. They are nice and they look wonderful.
To begin with this particular recipe, we must prepare a few components. You can cook quick chicken noodle soup using 15 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Quick Chicken Noodle Soup:
- Take 2 tablespoons olive oil
- Take 1 cup carrots, peeled and sliced thin
- Get 1 cup celery, sliced thin
- Take 1 cup onion diced
- Get 2 cloves garlic, minced
- Take 64 oz chicken broth (or more if desired)
- Prepare 2 Bay leaves
- Make ready 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
- Get 1/2 teaspoon dried oregano
- Prepare 1 teaspoon black pepper
- Get 12 oz wide egg noodles
- Make ready 2 cups shredded cooked chicken
- Get 3-4 Tablespoons fresh parsley
- Take 1 Tablespoon lemon juice (optional)
- Prepare to taste Salt
Chicken breast, egg noodles and vegetables are simmered together in stock to create this soup. This is a fantastic recipe when you don't have time to make soup totally from scratch. This quick Chicken Noodle Soup recipe is perfect when you want a hot bowl of comfort but don't want to slave over the stove for hours. It has the simple, clean flavors you expect from this classic soup.
Instructions 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!!
If a rose by any other name would smell as sweet, surely chicken noodle soup is warm and wonderful in any language. A world-wide comfort food and widely touted cure-all, chicken soup is known in many languages: ajiaco in Columbia, hønsekødssuppe in Denmark, soto ayam in Indonesia, cappelletti in brood in Italy, sopas in the Philippines and rosól in Poland. This is a quick chicken noodle soup with mushrooms, peas and carrots. Chopped chicken breast is sauteed to bring out its best flavor. Egg noodles are suggested, but use any noodle that you like.
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