Easy Chicken Noodle Soup

Servings: 4

Author: Maxine Sharf

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Easy Chicken Noodle Soup

Prep time: 10 MinCook time: 40 MinTotal time: 50 Min

Resurfacing this recipe in case you or a loved one is sick right now, the best easy chicken noodle soup! I cooked the egg noodles separately and then added them to the soup bowls right before serving which makes a huge difference because the noodles stay chewy and al dente vs. getting soggy sitting in the soup.

Ingredients

• 1 Tbsp Olive Oil
• 1 Yellow Onion, diced small
• 3 Cloves Garlic, minced
• 2 Large Carrots, peeled and diced
• 3 Stalks Celery, diced
• 8 Cups Chicken Broth
• 1 tsp Fresh Thyme, minced
• 1/2 tsp Dried Oregano
• 2 tsp Salt
• 1/4 tsp Black Pepper
• 1 tsp Better Than Bouillon Chicken Base
• 1/2 Rotisserie Chicken
• 1/4 Cup Fresh Parsley, minced
• 1/3 Lemon, juice
• 12 oz. Egg Noodles, served on the side

Instructions

1. Remove the chicken skin and bones and shred the meat into small pieces (I used my hands).
2. In a large pot over medium heat, sauté the onions in olive oil until translucent (~3 min); add the garlic carrots and celery and sauté until vegetables begin to soften (~5 min).
3. Add the chicken broth, thyme, oregano, salt, pepper, bouillon and chicken meat; bring to a boil and then cover and simmer for 20 minutes - taste and add more salt / seasoning if needed.
4. While the soup is simmering, cook the egg noodles in a separate pot for 1 minute less than the package instructions say (so that they stay chewy and al dente); serve on the side so they don't get all soggy in the soup!
5. Turn off the heat on the soup and stir in the parsley and lemon juice; serve in a bowl and then add the noodles right before eating -- enjoy!

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