Chicken Noodle Soup
This quick and delicious recipe is not only super easy to make but it also packs a ton of flavor with just a handful of ingredients, which makes it the perfect meal to serve as soon as the weather starts to get a little chilly.
Ingredients
- 2 tbsp olive oil or butter
- 2 large carrots (diced)
- 2 ribs celery (diced)
- ½ onion (diced or grated)
- 1 clove garlic (minced)
- 8 cups 1.89 liters chicken stock or broth (More if needed)
- ¼ tsp dried rosemary or to taste
- ½ tsp dried thyme or to taste
- 1 chicken bouillon (Optional)
- Salt and pepper to taste
- 12 oz wide egg noodles or your favorite short-cut pasta
- 2-3 cups 250g - 375 g shredded cooked chicken (You can use store-bought rotisserie chicken to save time)
Instructions
- Add oil or butter to a large pot or Dutch oven and heat over medium heat.
- Add the carrots, celery, and onion and cook until they begin to soften, about 3-5 minutes.
- Stir in the chopped garlic and cook for another 60 seconds.
- Pour in the chicken stock and add the herbs, chicken bouillon, and season with salt and pepper.
- Bring stock to a boil and then add the pasta. Cook according to the instructions on the package or until al dente. Depending on the pasta you are using this can take anywhere from 6-11 minutes.
- A few minutes before the pasta is ready, you can add the shredded chicken and let it simmer for a few more minutes. If the liquid has reduced more than needed, you can add more chicken stock or water.
- Check for seasoning and add more salt and pepper if needed before serving.
Video
Notes
Storage: You can store this soup in the fridge in an airtight container for up to 5 to 7 days or in the freezer for up to 6 months.
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