Comforting Chicken Noodle Soup in Just 37 Minutes
Discover a quick Chicken Noodle Soup recipe, perfect for cozying up on chilly nights.
Equipment
- - Large pot
Ingredients
For the Soup
- 10 cups Chicken Stock low-sodium preferred
- 3 cups Rotisserie Chicken shredded
- 2 ribs Celery chopped
- 3 large Carrots diced into 1/2-inch rounds
- 1 clove Garlic minced
- 4 cups Egg Noodles Barilla or similar
- 1 tsp Chicken Bouillon
- 1/2 tbsp Butter unsalted
- 1/2 tsp Black Pepper freshly ground
- 1/8 tsp Dried Thyme
- 1/8 tsp Dried Rosemary
- to taste tsp Salt adjust to preference
Instructions
Preparation
- Chop the celery, dice the carrots into 1/2-inch rounds, and mince the garlic. Set aside.
- Melt the butter in a large pot over medium heat. Add the chopped celery and carrots, sauté for about 3 minutes.
- Add minced garlic and cook for an additional 30 seconds.
- Pour in the chicken stock and add chicken bouillon, thyme, rosemary, salt, and black pepper. Stir to combine.
- Bring to a boil, then add the egg noodles and cook according to package instructions.
- Once noodles are tender, remove from heat and fold in shredded rotisserie chicken.
- Taste the broth and adjust seasonings if necessary before serving.
Notes
Optional: Serve with warm, buttery dinner rolls for an extra delightful meal.