20 Minute Homemade Chicken Noodle Soup
The recipe 20 Minute Homemade Chicken Noodle Soup can be made in around 20 minutes. For $1.54 per serving, you get a soup that serves 8. Watching your figure? This dairy free recipe has 370 calories, 41g of protein, and 14g of fat per serving. 123 people were impressed by this recipe. It is perfect for Autumn. It is brought to you by Country Cleaver. Head to the store and pick up store bought rotisserie chicken, salt and pepper, egg noodles, and a few other things to make it today. With a spoonacular score of 79%, this dish is solid. 30 Minute Chicken Noodle Soup, 20-Minute Chicken Noodle Soup, and 30-Minute Chicken Noodle Soup are very similar to this recipe.
Servings: 8
Preparation duration: 10 minutes
Cooking duration: 10 minutes
Ingredients:
2 Carrots, peeled and roughly chopped
2 ribs Celery, roughly chopped
6 ounces Egg Noodles
1 tsp Fresh Thyme, (1 1/2 tsp Dried Thyme)
5 Cloves Garlic, minced
64 ounces Low-Sodium Chicken Stock (2 cartons)
1 Tbsp Olive Oil
1 Onion, peeled and chopped
Salt and Pepper
1 Store Bough Rotisserie Chicken, carved and meat shredded
Equipment:
dutch oven
knife
pot
Cooking instruction summary:
In a dutch oven over medium high heat, add the olive oil into the pot and let it heat up. When the oil is heated, add the carrots, celery, and onions to the pot. Let the vegetables soften, stirring occasionally.While the vegetables are in the pot, carve and shred the chicken meat, using a knife to carve the chicken and two forks to shred the meat. Set aside.Add the garlic into the pot once the vegetables have softened. Stir for about 30 seconds until the garlic is fragrant.Add in the thyme and stir until fragrant.Pour in the chicken stock and stir the soup. Cover and turn the heat to high to bring the soup to a boil. Once boiling add in the shredded chicken meat and noodles. Boil for about 7 minutes, or until the noodles have softened.Serve immediately.
Step by step:
1. In a dutch oven over medium high heat, add the olive oil into the pot and let it heat up. When the oil is heated, add the carrots, celery, and onions to the pot.
2. Let the vegetables soften, stirring occasionally.While the vegetables are in the pot, carve and shred the chicken meat, using a knife to carve the chicken and two forks to shred the meat. Set aside.
3. Add the garlic into the pot once the vegetables have softened. Stir for about 30 seconds until the garlic is fragrant.
4. Add in the thyme and stir until fragrant.
5. Pour in the chicken stock and stir the soup. Cover and turn the heat to high to bring the soup to a boil. Once boiling add in the shredded chicken meat and noodles. Boil for about 7 minutes, or until the noodles have softened.
6. Serve immediately.
Nutrition Information:
covered percent of daily need
