30-Minute Chicken Noodle Soup
A comforting and quick chicken noodle soup loaded with flavorful chicken, vibrant vegetables, and hearty egg noodles. Perfect for busy weeknights or a soothing remedy on a cold day.
Ingredients
Main Ingredients
- 1 lb chicken breasts or thighs juicy and tender, ensuring a protein-packed meal
- 6-8 oz egg noodles cook to a perfect al dente
- 2 medium carrots, chopped adds nutritional value and crunch
- 2 stalks celery, chopped adds depth and flavor
- 2 cloves garlic, minced enhances the savory quality
- 6 cups chicken broth essential liquid base
- 2 tbsp olive oil or butter for sautéing
- 2 tbsp fresh parsley, chopped for garnish and flavor
- Salt, to taste
- Black pepper, to taste adds a little kick
Instructions
Preparation
- Chop the carrots, celery, and onions into bite-sized pieces. Slice the chicken thinly.
Cooking
- In a large pot, heat the olive oil or butter over medium heat. Add the onions, carrots, and celery; sauté for about 5 minutes until softened.
- Stir in the minced garlic and cook for another minute.
- Pour in the chicken broth and bring to a boil.
- Add the sliced chicken, seasoning with salt and black pepper. Simmer for about 8 minutes.
- Stir in the egg noodles and cook according to package instructions.
- Finish by stirring in the parsley and adjusting seasoning if needed. Serve hot.
Notes
For a quicker version, use rotisserie chicken. Consider adding greens like spinach or kale for added nutrition. Avoid overcooking the noodles and remember to season to taste.