It’s been getting dark and cold around here and we even saw some flakes fall pretty heavily last week! I wanted to throw together a hearty soup for everyone to get the chill out of our bones and found this amazing 30 minute chicken noodle soup recipe! It came out SO good and Ryan even said it was the best he’s had 😉 SCORE. So if you are looking for a quick and easy way to make yourself some scrumptious chicken noodle soup, look no further! 

Hearty Chicken Noodle Soup

2016-10-30 21:07:07

Yields 12

A hearty chicken noodle soup that will help heal you throughout the cold & flu season this year. At a prep to serve time of only 35 minutes, this recipe is perfect for every mother with a busy schedule!

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Prep Time

5 min

Cook Time

30 min

Total Time

35 min

Prep Time

5 min

Cook Time

30 min

Total Time

35 min

Ingredients

1. 2 tablespoons olive oil
2. 2 cups carrots, peeled and sliced thin (about 1 1/2 large carrots)
3. 1 cup celery, sliced thin (about 2 stalks)
4. 1 cup sweet Vidalia or yellow onion, peeled and diced small (about 1 medium onion)
5. 2 garlic cloves, minced
6. 72 ounces (9 cups) low-sodium chicken broth
7. 2 bay leaves
8. 1/2 teaspoon dried thyme)
9. 1/2 teaspoon dried oregano
10. 1 teaspoon pepper, or to taste
11. 12 ounces wide egg noodles (or your favorite noodles or pasta)
12. 2 cups shredded cooked chicken (I bought rotisserie chicken)
13. 3 to 4 tablespoons fresh flat-leaf parsley leaves, finely chopped
14. salt and pepper, to taste

Instructions

1. To a large stockpot, add the oil and heat (med-high) until warm.
2. Add the carrots, celery, onion, and sauté for about 6-8 minutes, or until vegetables begin to soften (stirring throughout)
3. Add the garlic and then sauté for another 1 - 2 minutes.
4. Add the chicken broth, bay leaves, thyme, oregano, pepper, and bring everything to a boil. Allow mixture to boil gently for about 5 minutes or until vegetables are fork-tender.
5. Add the egg noodles (or pasta of your choice) and boil mixture for about 10 minutes, or until noodles are soft and cooked through.
6. Add the chicken, parsley, and boil 1 to 2 minutes, or until chicken is warmed through. Taste soup and add salt to taste.

Notes

1. Soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months.

Adapted from Averie Cooks

Adapted from Averie Cooks

Lynzy & Co. https://lynzyandco.com/

I love to make large batches of this so that it will get us through a few days of lunch and/or dinner. You can also freeze some of it so that you have it on hand whenever someone gets sick! I have also heard of adding fresh lemon juice into the pot towards the end to add a bit of flavor. You can add 1-2 teaspoons if you would like! 

Enjoy!