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A steaming bowl of chicken noodle soup with broth, chicken, and vegetables

Quick way to grow Chicken Noodle Soup in 30 minutes.

A quick, comforting chicken noodle soup recipe that can be made in just 30 minutes, perfect for a weeknight meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 cups Cooked Chicken, shredded
  • 6 cups Chicken Broth
  • 4 ounces Egg Noodles
Vegetables
  • 1 cup Carrots, diced
  • 1/2 cup Celery, diced
  • 1/2 cup Onion, chopped
  • 2 cloves Garlic, minced
Seasoning
  • 1 tablespoon Olive oil
  • Salt to taste
  • Black pepper to taste

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Knife

Method
 

Instructions
  1. Heat olive oil in a large pot or Dutch oven over medium heat, then add diced carrots, celery, and chopped onion, cooking for 5-7 minutes until softened.
  2. Stir in minced garlic and cook for an additional minute, then pour in the chicken broth and bring it to a boil.
  3. Add the egg noodles to the boiling broth and cook according to package directions, usually 7-10 minutes, until al dente.
  4. Stir in the shredded cooked chicken, season with salt and black pepper to taste, and heat through for 2-3 minutes before serving.

Notes

For an even quicker meal, use store-bought rotisserie chicken. Fresh herbs like parsley or dill can be added at the end for extra flavor.