Quick Chicken Noodle Soup. Find Deals on Campbells Chicken Noodle Soup in Boxed Meals on Amazon. In a large pot over medium heat, melt butter. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper.
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.
Only if you want some creaminess, go ahead and add a half can of condensed cream of whatever soup (whatever flavor you choose).
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.
You can cook Quick Chicken Noodle Soup using 15 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Quick Chicken Noodle Soup
- You need 2 tablespoons of olive oil.
- Prepare 1 cup of carrots, peeled and sliced thin.
- It's 1 cup of celery, sliced thin.
- You need 1 cup of onion diced.
- Prepare 2 cloves of garlic, minced.
- Prepare 64 oz of chicken broth (or more if desired).
- Prepare 2 of Bay leaves.
- Prepare 1 teaspoon of fresh thyme (or 1/2 teaspoon dried thyme).
- It's 1/2 teaspoon of dried oregano.
- You need 1 teaspoon of black pepper.
- Prepare 12 oz of wide egg noodles.
- You need 2 cups of shredded cooked chicken.
- Prepare 3-4 Tablespoons of fresh parsley.
- You need 1 Tablespoon of lemon juice (optional).
- You need to taste of Salt.
It has the simple, clean flavors you expect from this classic soup. It's not the same as chicken soup made from scratch but infinitely better than the canned stuff. Also, it's a great soup to make when your family has a cold--a time when everyone wants soup but no one feels like doing any heavy-duty cooking. Leftovers are good as well, but you'll want to add a little extra broth.
Quick Chicken Noodle Soup 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 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!!.
In a large pot over medium heat, melt butter. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. A World Tour of Chicken Noodle Soups. Chicken noodle soup: it's a global force of good. Brought to you by grandmas of earth.
