Go Back
PRINT

Quick And Easy Chicken Noodle Soup

Easy and delicious chicken noodle soup. You'll love this recipe any night of the week! this can be made in one pot.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6
Author Theresa Huse dearcreatives.com

Ingredients

  • 3 garlic cloves crushed
  • 1 onion peeled and chopped
  • 2-3 chicken breasts skinless and boneless
  • 2-32 ounce organic chicken broth
  • 1 cup water hot + 2 chicken bullion cubes
  • 5 carrots
  • 3 stocks celery
  • 2-3 potatoes - peeled, rinsed off and cubed (optional)
  • 1/2 tsp. dried rosemary
  • 1 bay leaf
  • 1 tablespoon dried oregano
  • 1/4 cup chopped Italian parsley fresh
  • Salt pinch or to taste in broth
  • Pepper 1/2-1 tsp.
  • Bow tie noodles or your favorite noodles
  • Olive oil

Instructions

  1. In a 5 quart skillet saute your chopped onion, celery, carrots in olive oil. Push to the side add in your chicken and crushed garlic. Salt, pepper. Place lid on skillet and cook 7-10 minutes on each side on med/low. Shut off stove.
  2. When cooked take out chicken and chop into bite sized pieces. Place back into skillet turn on medium/low. Add both chicken broths and your dried herbs and parsley.
  3. Next heat a kettle of water, when hot pour 1 cup into a measuring cup add your 2 bullion cubes and dissolve them. Add this to your broth.
  4. If adding potatoes (peeled, chopped and rinsed off) add to pot.
  5. 15 minutes before your soup is done:In a separate pot cook about 2 cups noodles according to package directions al dente. Rinse with cold water and set to side.This way the noodles won't get soggy and soak up all your broth. Just add them to the bowl prior to spooning in your soup. Pour right over the noodles and enjoy.
  6. Add your chopped Italian parsley as a garnish or when your cooking your soup.

Recipe Notes

Can be made with or without potatoes. Makes 5 quarts of chicken soup. This recipe can easily be cut in half for two people. But, if your like us you might like the left overs and you can always freeze your soup too. If you prefer you can omit the celery and substitute with celery salt.

Adapted from Jo Cooks