Chicken noodle soup is perfect for alleviating the sniffles or just warming your spirits when you’re feeling blue. But no one wants to be stuck over a hot stove when they’re not feeling their best. 30-Minute Chicken Noodle Soup makes perhaps the most comforting of all soups into an easy and quick meal so you can enjoy it while bundled up in bed or resting on the couch. It’s extra as sippable, savory, and sensationally seasoned as any other broth, in half the time! 30-Minute Chicken Noodle Soup prioritizes eating and feeling better overcooking.
Ingredients• 2 tablespoons olive oil • 1 cup carrots, peeled and sliced thin • 1 cup celery, sliced thin • 1 cup sweet or yellow onion, peeled and diced small • 2 garlic cloves, minced • 8 cups low-sodium chicken broth, plus more if desired • 2 bay leaves • 1 teaspoon fresh thyme • 1/2 teaspoon dried oregano • 1 teaspoon pepper, or to taste • 12 ounces wide egg noodles • 2 cups chicken, shredded and cooked • 3 -4 tablespoons fresh flat-leaf parsley leaves, finely chopped • 1 tablespoon lemon juice, optional • salt, to taste
In a Dutch oven or large pot, add in the oil and heat it over medium-high heat on the stove-top.
Add in the carrots, celery, and onion.
Sauté the mixture until the vegetables have begun to soften, about 7 minutes. Make sure to stir every few minutes.
Add in the garlic and sauté until fragrant, about 1-2 minutes.
Add in the chicken broth, bay leaves, thyme, oregano, and pepper.
Bring the mixture to a boil and allow the mixture to gently boil until the vegetables are fork-tender, about 5 minutes.
Add the egg noodles and boil until the noodles are soft and completely cooked through, about 10 minutes.
Add the chicken, parsley, and lemon juice and boil until the chicken is warmed through, about 1-2 minutes.
Season the soup with salt.
Take out the bay leaves.
Serve the dish immediately.