Easy Chicken Noodle Soup
Need a quick, easy, and comforting dinner? This chicken noodle soup will warm you up from the inside out without taking hours to make.
Servings 6
Ingredients
- 8 ounces egg noodles uncooked
- 2 tablespoons salted butter
- ½ cup diced onion
- ½ cup chopped celery
- 1 cup sliced carrots
- 2 cloves fresh garlic minced
- 64 ounces chicken broth low sodium preferred
- 3 cups shredded rotisserie chicken
- 1 tablespoon Better than Bouillon chicken base
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon dried dill optional
- salt and ground black pepper to taste
- fresh parsley optional
- Squeeze of fresh lemon juice optional
Instructions
- Bring a large pot of well salted water to a boil. Add the egg noodles and cook according to the package directions. Drain.8 ounces egg noodles
- In a large Dutch oven or soup pot, melt butter over medium heat. Add onion, celery and carrots and cook for about 5 minutes, stirring often. Add garlic and continue cooking for 1-2 minutes.2 tablespoons salted butter, 1/2 cup diced onion, 1/2 cup chopped celery, 1 cup sliced carrots, 2 cloves fresh garlic
- Add chicken broth, chicken, chicken base, oregano, basil, and dill (if using). Bring to a boil. Reduce heat and simmer for 15-20 minutes. Add cooked egg noodles and salt and pepper to taste. If desired, add fresh parsley and/or a squeeze of lemon juice before serving.64 ounces chicken broth, 3 cups shredded rotisserie chicken, 1 tablespoon Better than Bouillon chicken base, ½ teaspoon dried oregano, ½ teaspoon dried basil, ½ teaspoon dried dill, salt and ground black pepper to taste, fresh parsley, Squeeze of fresh lemon juice
