Delicious Chicken Noodle Soup, made easy!

Jenny Powers

By
@JennyPowers

I made this quickly with some leftover roasted chicken. It came out so tasty due to the added seasoning and garlic.. You can make this after work and have a great dinner that tastes like you simmered the stock for hours. I may never make it the old fashioned way again.

Rating:
★★★★★ 1 vote
Comments:
Serves:
6-8
Prep:
30 Min
Cook:
1 Hr
Method:
Stove Top

Ingredients

2
24 oz cans of chicken broth
1
roaster chicken, meat removed and diced (i only use the white meat)
1
medium onion, diced
5
celery ribs, sliced
6
carrots, sliced
4
cloves of garlic, minced
2 Tbsp
dill weed
2
bay leaves
salt and pepper to taste
1/2
package of egg noodles, cooked ala dente
2 Tbsp
olive oil

Step-By-Step

1Saute onions, celery and carrots in 2 tbsp of olive oil until semi tender.
2Add the remaining ingredients except the noodles and simmer for 1 hour.
3Heat the noodles up separate. Place your desired amount in the bottom of a bowl and ladle the warm soup over it.
4Note: I never put rice or noodles in the soup pot to simmer because they lose their texture. The soup is always so much better served this way.

Enjoy this quick and easy soup.

About this Recipe

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: American
Other Tags: Quick & Easy, Healthy