This quick soup is hearty and filling an so easy to make, did I mention it take all of about 30 minutes?! YUP! I have so many variations of chicken noodle soup, from cooking a whole bird, making bone broth or using pre-cooked chicken. Let's also face it, the majority of us like to come home from work and have dinner on the table in no time so we can at least attempt to relax the rest of night, am I right?!
So, I'll save my more time consuming, but totally worth it chicken noodle soup recipe for another day and give you this just as worth it, easy 30 minute recipe instead!
The key to this quick recipe is using pre-cooked chicken, either by cooking a whole chicken and shredding for the week or buying a tasty rotisserie chicken at the store. I must admit that I do love a good rotisserie chicken from my local Krogers or Walmart .
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
2 tablespoons butter ( salted or unsalted)
1 cup diced carrots
½ cup diced celery
½ cup diced onion
½ cup corn
6-8 cups low-sodium chicken broth
2 cups of cooked and shredded chicken
3 cups noodles (thin broken pieces of spaghetti noodles or egg noodles)
½ teaspoon dry basil
½ teaspoon dry oregano
½ teaspoon dry thyme
½ teaspoon salt
1 bay leaf
2 sage leaves
¼ teaspoon garlic powder
¼ teaspoon black pepper
Melt butter in a large pot over medium heat. Add in the carrots, celery, corn and onion and cook until just tender, about 5 minutes.
Add the chicken broth, shredded chicken, noodles, basil, oregano, thyme, sage, salt, garlic powder, bay leaf and pepper and stir to combine.
Bring to a boil, then reduce heat and simmer for 20-25 minutes before serving.
Serve with some hot biscuits or your favorite crackers!
I like to make a large batch that I'm able to freeze in portions for an easy lunch. Just make sure you use freezer containers.Eat Till It Hurts, Friends!