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Easy 30-Minute Homemade Chicken Noodle Soup Recipe

   
 

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     Easy 30-Minute Homemade Chicken Noodle Soup

Category   Salads - Soups - Sidedishes
Sub Category   None

Ingredients
2 Tbsp olive oil
1 cup carrots, peeled and sliced thin (about 1-1/2 large carrots)
1 cup celery, sliced thin (about 2 stalks)
1 cup sweet Vidalia or yellow onion, peeled and diced small (about 1 medium onion)
2 garlic cloves, minced
64 oz (8 cups) low-sodium chicken broth
2 bay leaves
1 tsp fresh thyme (or 1/2 tsp dried thyme)
1/2 tsp dried oregano
 
1 tsp pepper, or to taste
12 oz wide egg noodles, or your favorite noodles or pasta)
2 cups shredded cooked chicken (use store bought rotisserie chicken to save time, or make your own)
3-4 Tbsp fresh flat-leaf parsley leaves, finely chopped
1 Tbsp lemon juice, optional
salt, to taste

Instructions
To a large Dutch oven or stockpot, add the oil and heat over medium-high heat to warm. Add the carrots, celery, onion, and saute for about 7 minutes, or until vegetables begin to soften. Stir intermittently. Add the garlic and saute 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.
Add the egg noodles and boil mixture for about 10 minutes, or until noodles are soft and cooked through. At any time while making the soup, if the overall liquid level is lower than you like and you prefer more broth, adding a cup or two of water is okay. At the end you will adjust the salt level.
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. I added about 1 Tbsp but this will vary based on how salty the brand of chicken broth used is, how salty the rotisserie chicken is, and personal preference. Make any necessary seasoning adjustments (i.e. more salt, pepper, herbs, etc), remove the bay leaves, and serve immediately. Soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months.


Originally Submitted
6/10/2018





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