Quick Chicken and Noodle Soup
Warm up with a comforting bowl of Quick Chicken and Noodle Soup, the ultimate 30-minute meal for busy weeknights or cozy weekends. Packed with tender shredded chicken, hearty egg noodles, and a medley of fresh vegetables like carrots, celery, and onions, this recipe is as nourishing as it is delicious. A fragrant blend of garlic, thyme, and a hint of lemon juice (optional) adds layers of flavor to the savory chicken broth, while a sprinkling of fresh parsley provides a vibrant touch. Simple to make with pantry staples and leftover chicken, this classic homemade soup is perfect for feeding the family or soothing the soul on a chilly day. Enjoy it piping hot and savor every spoonful of this quick, hearty, and satisfying dish! Keywords: quick chicken noodle soup, 30-minute soup recipe, homemade chicken soup, easy comfort food.
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Recipe Information
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 6 cups chicken broth
- 8 ounces dried egg noodles
- 2 cups cooked chicken, shredded or diced
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon dried thyme
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon lemon juice (optional)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced yellow onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and cook for an additional 1 minute, stirring constantly.
Add the sliced carrots and celery, and sauté for another 4-5 minutes until they begin to soften.
Pour in the chicken broth and bring the mixture to a boil.
Add the dried egg noodles to the pot and cook according to the package instructions, typically about 8-10 minutes.
Stir in the shredded or diced cooked chicken, dried thyme, salt, and black pepper.
Simmer for 2-3 minutes until the chicken is heated through.
Optional: Stir in the lemon juice for a touch of brightness.
Taste and adjust the seasoning as needed.
Serve hot, garnished with fresh parsley.
Nutrition Facts
Calories |
2063 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.2 g | 54% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 5578 mg | 243% | |
| Total Carbohydrate | 207.0 g | 75% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 26.6 g | ||
| Protein | 201.5 g | 403% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 448 mg | 34% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 4392 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
