Quick and Easy Homemade Chicken Noodle Soup PT30M https://img3.recipesrun.com/201907/2019/1017/c7/f/573161/300x200x50.jpg 6 servings Ingredients: 1 tbsp. Parsey Fresh, Finely chopped 2 tbsp. Parsey Fresh, Finely chopped 1.5 cups Chicken, Shredded OR cut into cubes/thin slices 12 oz. Egg noodles, Uncooked Pepper, To taste Salt, To taste 1 Bay leaf 1/2 tsp. Oregano, Dried 1/2 tsp. Thyme, Dried 7.5 cups Chicken broth, Low sodium 1 tbsp. Garlic, Finely chopped 1 tbsp. Ginger, Finely chopped 3/4 cup Onions, Finely chopped 1 cup Celery, Thinly slices 1 cup Carrots, Washed, Peeled, Sliced into circles 2 tbsp. Butter, Unsalted

Quick and Easy Homemade Chicken Noodle Soup

By Jennifer

6 Person
30 Minutes
174 Calories
Quick and easy homemade chicken noodle soup recipe from scratch that’s made in just one pot with simple ingredients. It’s light, healthy, cheap and delicious and ready in 30 minutes on the stovetop! This soup is perfect for a weeknight dinner or lunch. It’s especially helpful if you’re not feeling well or have a nasty cold. I know there are so many recipes and variations out there but this is the way my Mom and Grandma make it and it’s seriously the BEST homemade chicken noodle soup ever! You can serve with bread or crackers but it’s a truly a meal on its own!

Ingredients

  • 1 tbsp. Parsey Fresh, Finely chopped

  • 2 tbsp. Parsey Fresh, Finely chopped

  • 1.5 cups Chicken, Shredded OR cut into cubes/thin slices

  • 12 oz. Egg noodles, Uncooked

  • Pepper, To taste

  • Salt, To taste

  • 1 Bay leaf

  • 1/2 tsp. Oregano, Dried

  • 1/2 tsp. Thyme, Dried

  • 7.5 cups Chicken broth, Low sodium

  • 1 tbsp. Garlic, Finely chopped

  • 1 tbsp. Ginger, Finely chopped

  • 3/4 cup Onions, Finely chopped

  • 1 cup Celery, Thinly slices

  • 1 cup Carrots, Washed, Peeled, Sliced into circles

  • 2 tbsp. Butter, Unsalted

Method

  • 01
    In a large stockpot, heat butter on medium-high heat. Add carrots, celery, onions and saute everything until the veggies become slightly tender.
  • 02
    Add ginger, garlic and saute them for 1-2 minutes, making sure not to burn them.
  • 03
    Add broth, thyme, oregano, bay leaf, salt, pepper and bring everything to a boil.
  • 04
    Let it cook for another 5 minutes. Add egg noodles and let it all cook for about 10 minutes or until the noodles become soft.
  • 05
    Note: If you like more broth in your soup, you can add some more water or broth and cook for an additional 4-5 minutes.
  • 06
    Add chicken and parsley and cook for another 3 minutes. Check the flavor to see if you need to add more herbs or spices and add accordingly.
  • 07
    Discard the bay leaf and garnish with some fresh parsley or thyme or green onions and enjoy!

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Quick and Easy Homemade Chicken Noodle Soup

Quick and easy homemade chicken noodle soup recipe from scratch that’s made in just one pot with simple ingredients. It’s light, healthy, cheap and delicious and ready in 30 minutes on the stovetop! This soup is perfect for a weeknight dinner or lunch. It’s especially helpful if you’re not feeling well or have a nasty cold. I know there are so many recipes and variations out there but this is the way my Mom and Grandma make it and it’s seriously the BEST homemade chicken noodle soup ever! You can serve with bread or crackers but it’s a truly a meal on its own!
01 Information
  • Grade easy
  • Serving 6 servings
  • Calorie 174 Kcal
  • Prep Time 5 Mins
  • Cook Time 25 Mins
  • Total Time 30 Mins
02 Ingredients
1 tbsp. Parsey Fresh, Finely chopped
2 tbsp. Parsey Fresh, Finely chopped
1.5 cups Chicken, Shredded OR cut into cubes/thin slices
12 oz. Egg noodles, Uncooked
Pepper, To taste
Salt, To taste
1 Bay leaf
1/2 tsp. Oregano, Dried
1/2 tsp. Thyme, Dried
7.5 cups Chicken broth, Low sodium
1 tbsp. Garlic, Finely chopped
1 tbsp. Ginger, Finely chopped
3/4 cup Onions, Finely chopped
1 cup Celery, Thinly slices
1 cup Carrots, Washed, Peeled, Sliced into circles
2 tbsp. Butter, Unsalted
03 Method
Step 1
In a large stockpot, heat butter on medium-high heat. Add carrots, celery, onions and saute everything until the veggies become slightly tender.
Step 2
Add ginger, garlic and saute them for 1-2 minutes, making sure not to burn them.
Step 3
Add broth, thyme, oregano, bay leaf, salt, pepper and bring everything to a boil.
Step 4
Let it cook for another 5 minutes. Add egg noodles and let it all cook for about 10 minutes or until the noodles become soft.
Step 5
Note: If you like more broth in your soup, you can add some more water or broth and cook for an additional 4-5 minutes.
Step 6
Add chicken and parsley and cook for another 3 minutes. Check the flavor to see if you need to add more herbs or spices and add accordingly.
Step 7
Discard the bay leaf and garnish with some fresh parsley or thyme or green onions and enjoy!
04 Author
Jennifer Jennifer
131 Recipes
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