Quick and Delicious Chicken Noodle Soup
Ingredients
- 2 quarts (8 cups) chicken broth or stock (see note)
- 1 cup diced celery
- 1 cup diced carrots
- ½ cup diced onion
- 1 bay leaf
- ¾ teaspoon dried parsley
- ¼ teaspoon dried thyme
- 8 to 12 ounces homestyle egg noodles (see note)
- 2 cups cooked diced or shredded chicken, (see note if you don't have already cooked chicken on hand)
- Salt and pepper to taste
Instructions
- In a 4 or 5-quart pot, combine the broth, celery, carrots, onion, bay leaf, parsley and thyme. Bring to a simmer and cook, covered, until the vegetables are tender, 8-10 minutes.
- Stir in the noodles and cook according to package directions until al dente.
- Add the chicken and cook for another 1-2 minutes.
- Season to taste with salt and pepper (important!) and serve.
Notes
Chicken Stock: use a good-tasting broth/stock in the soup since it forms such a huge component of the flavor. I usually use the Kirkland brand of chicken stock or the Swanson Natural Goodness brand.
Noodles: the noodles are important. I prefer using thick, hearty, homestyle noodles (like Country Pasta or Mrs. Weiss Kluski) but you can use whatever brand of noodle you prefer. And of course, if you have it in you, homemade noodles are a delicious option.
Chicken: if you don't have precooked chicken, place fresh boneless, skinless chicken breasts or chicken thighs in the broth/veggie mixture while it simmers in the first step of the recipe. Once it is fully cooked, take the chicken out of the broth before adding the noodles. Let the chicken rest for a few minutes before shredding or chopping and then add it back in at the end.