Quick Chicken Noodle Soup

Introduce

Chef :

pam.healy65

Quick Chicken Noodle Soup

Ingredient

2 tablespoons

carrots, peeled and sliced thin

1 cup

chicken broth (or more if desired)

fresh thyme (or 1/2 teaspoon dried thyme)

1/2 teaspoon

Cooking instructions

* Step 1

To a large Dutch oven or stockpot, add the oil and heat over medium-high heat to warm

* Step 2

Add the carrots, celery, onion, and sauté for about 7 minutes, or until vegetables begin to soften. Stir intermittently.

* Step 3

Add the garlic and sauté for another 1 to 2 minutes.

* Step 4

Add the chicken broth, bay leaves, thyme, oregano, pepper, and bring to a boil. Allow mixture to boil gently for about 5 minutes or until vegetables are fork-tender. Note – If you like brothier soup, add additional broth, possibly as much as an additional 64 ounces because as time passes the noodles will continue to absorb broth

* Step 5

D the egg noodles and boil mixture for about 10 minutes, or until noodles are soft and cooked through. Add more broth if desired.

* Step 6

Add the chicken, parsley, optional lemon juice (brightens up the flavor), and boil 1 to 2 minutes, or until chicken is warmed through. Taste soup and add salt to taste. Remove Bay leaves and enjoy!!

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