Speedy Chicken Noodle Soup for Hectic Evenings
This quick chicken noodle soup is perfect for busy nights, combining tender chicken, vegetables, and egg noodles in a flavorful broth. It's a comforting and satisfying meal ready in just 25 minutes.
Ingredients
- 2 cups shredded rotisserie chicken
- 4 cups low-sodium chicken broth
- 1 cup egg noodles
- 1 cup carrots sliced into thin rounds
- 1 cup celery sliced
- 1 teaspoon dried thyme
- Salt and freshly cracked black pepper to taste
- Fresh parsley chopped (for garnish, optional)
Instructions
- In a spacious pot, bring the low-sodium chicken broth to a gentle simmer over medium heat.
- Add the sliced carrots and celery to the simmering broth, allowing them to cook for about 5 minutes until they start to soften.
- Stir in the egg noodles and sprinkle in the dried thyme. Continue cooking for an additional 5 to 7 minutes, or until the noodles are cooked to al dente perfection.
- Incorporate the shredded rotisserie chicken into the pot, stirring well to combine. Heat through for approximately 2 to 3 minutes, ensuring the chicken is warmed completely.
- Season the soup with salt and freshly cracked black pepper to your liking.
- Once seasoned, remove the pot from the heat and let it rest for a minute to enhance the flavors before serving.
- If desired, garnish each bowl with a sprinkle of freshly chopped parsley for an added touch of color and flavor. Serve hot and enjoy!
Notes
Serve with warm bread for a complete meal.