Recipe of Award-winning Quick Chicken Noodle Soup

Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, we’re going to make a special dish, quick chicken noodle soup. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Egg noodles, carrots, celery, and chicken are simmered in broth seasoned with basil and oregano. Can chicken noodle soup be frozen? Yes, for up to three months. Chill it fully in the fridge before freezing.

Quick Chicken Noodle Soup is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. They’re fine and they look fantastic. Quick Chicken Noodle Soup is something which I’ve loved my entire life.

To begin with this particular recipe, we must prepare a few ingredients. You can have 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:

1. Make ready 2 tablespoons olive oil
2. Make ready 1 cup carrots, peeled and sliced thin
3. Make ready 1 cup celery, sliced thin
4. Take 1 cup onion diced
5. Take 2 cloves garlic, minced
6. Prepare 64 oz chicken broth (or more if desired)
7. Prepare 2 Bay leaves
8. Prepare 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
9. Get 1/2 teaspoon dried oregano
10. Make ready 1 teaspoon black pepper
11. Get 12 oz wide egg noodles
12. Get 2 cups shredded cooked chicken
13. Get 3-4 Tablespoons fresh parsley
14. Make ready 1 Tablespoon lemon juice (optional)
15. Get to taste Salt

The ingredients are simple and inexpensive. It's straight-forward and quick to make. Quick weeknight chicken pho from expert Andrea Nguyen! Shortcut version of traditional Vietnamese noodle soup.

Steps to make Quick Chicken Noodle Soup:

1. To a large Dutch oven or stockpot, add the oil and heat over medium-high heat to warm
2. Add the carrots, celery, onion, and sauté for about 7 minutes, or until vegetables begin to soften. Stir intermittently.
3. Add the garlic and sauté for another 1 to 2 minutes.
4. 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
5. D the egg noodles and boil mixture for about 10 minutes, or until noodles are soft and cooked through. Add more broth if desired.
6. 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!!

Quick weeknight chicken pho from expert Andrea Nguyen! Shortcut version of traditional Vietnamese noodle soup. A few years ago, I'd never even heard of pho, let alone tasted it. Now, giant bowls of this traditional Vietnamese noodle soup are a regular meal in our house. Easy Chicken Chicken Recipes Poultry Carrot Soup Vegetable Soup Carrot Recipes Soup Noodles Celery Winter.

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