Chicken noodle soup that takes 30 minutes to make but tastes like you spent hours on it
As a child, you couldn't pay me enough money to eat chicken noodle soup...up until I was in 5th grade. I was in girl scouts and we did a lot of cool, outdoorsy type things, including learning how to cook over a campfire. We prepared a homemade chicken noodle soup over the campfire and I really enjoyed it, despite my misgivings. I never really disliked chicken noodle soup. I disliked canned chicken noodle soup. The homemade stuff is where it's at! What makes this soup stand out from the rest is honestly one small ingredient. One tablespoon of lemon juice brightens this soup up and just thinking about it makes my mouth water. It's fabulous. I can't imagine not having lemon juice in my chicken noodle soup.
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What you need:
- 2 Tbsp. olive oil
- 1 cup carrots, sliced thinly
- 1 cup celery, sliced thinly
- 1 medium yellow onion, diced
- 2 cloves minced garlic
- 8 cups chicken broth
- 2 bay leaves
- 1/2 tsp. dried thyme
- 1/2 tsp. dried oregano
- 1 tsp. pepper
- 12 oz. wide egg noodles
- 2 cups shredded, cooked chicken or rotisserie chicken
- 3 to 4 Tbsp. parsley, chopped
- 1 Tbsp. lemon juice
- Salt
- In a large stockpot, heat oil over medium-high heat. Then add carrots, celery, and onion. Saute for about 7 minutes or until they soften. Stirring occasionally.
- Add garlic and saute for 1 to 2 more minutes.
- Then add chicken broth, bay leaves, thyme, oregano, and pepper. Bring to a boil and then boil for about 5 minutes.
- Add egg noodles and boil for 10 more minutes. Add more broth if needed. Salt to taste.
- Add chicken, parsley, and lemon juice. Boil for 1 to 2 more minutes until chicken is heated through.
- Remove bay leaves and season with salt and pepper to taste, if needed. Serve immediately.
If you're brave and like a little heat in your soup, this Jalapeno Popper Chicken Soup is fire! It is spicy and very addictive. This simple 5-Ingredient Pesto Chicken Soup from Gimme Some Oven can be ready in 15 minutes.
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