Description
This comforting and hearty chicken noodle soup comes together quickly, making it perfect for busy weeknights. Packed with tender chicken, egg noodles, and vegetables, it’s a nourishing bowl of goodness!
Ingredients
- 1 tablespoon butter
- ½ cup chopped onion
- ½ cup chopped celery
- 4 (14.5-ounce) cans chicken broth
- 1 (14.5-ounce) can vegetable broth
- ½ pound chopped cooked chicken breast
- 1 ½ cups egg noodles
- 1 cup sliced carrots
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- Salt and ground black pepper, to taste
Instructions
1️⃣ Sauté aromatics: Melt the butter in a large pot over medium heat. Add the chopped onion and celery, cooking for about 5 minutes, or until they’re just tender.
2️⃣ Add soup ingredients: Pour in the chicken broth, vegetable broth, and add the cooked chicken, egg noodles, sliced carrots, dried basil, dried oregano, salt, and pepper. Stir well to combine.
3️⃣ Boil and simmer: Bring the soup to a boil over high heat. Once boiling, reduce the heat to low and let it simmer for 20 minutes, allowing the flavors to meld and the noodles to cook until tender.
4️⃣ Serve: Taste and adjust seasoning if needed. Ladle the soup into bowls and serve hot.
Notes
- Shortcuts: Use rotisserie chicken or pre-cooked shredded chicken to save time.
- Customize it: Add other vegetables like peas, green beans, or corn for extra nutrition.
- Noodle alternative: Try replacing egg noodles with gluten-free pasta or zucchini noodles for dietary preferences.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 6