30 Minute Homemade Chicken Noodle Soup

Seems like the weather decided to skip fall and jump right into winter and nothing combats the cold months like a steaming hot bowl of chicken noodle soup. Most recipes for a homemade versions call for slow cookers and hours of prep and cool times, but not this one! Here’s a quick and easy recipe that’s short on time but still big on taste.

What you’ll need:
1 tbsp olive oil
2 cloves of chopped (finely) garlic
1 cup green onions chopped
4 small/medium carrots chopped
1 cup celery chopped
1 whole rotisserie chicken
12 bag of uncooked egg noodles
1/2 cup chopped fresh parsley
3 small dried bay leaves
8 cups chicken broth

Preparation:
Sauté carrots, celery, garlic, and green onions in a large pot in olive oil until tender. Add chicken (remove all chicken, dark and white meat, from the bones and discard skin. Chop or shred meat), parsley, chicken broth, noodles, and bay leaves into pot. Salt and pepper to taste. Cover and cook on medium until noodles are cooked through. Reduce heat to low. In a small bowl, mix 1/2 cup of water and 2 tsp of flour. Add mixture to pot of soup to thicken it (this step is optional, skip it if you aren’t a fan of thicker soups). Remove bay leaves and serve!

*Note: I also added a package of Uncle Bens Roasted Chicken Ready Rice at the end. This is optional as well, this is just a preference of mine*IMG_1393.JPG

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