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Chicken Noodle Soup
A classic, comforting bowl of homemade chicken noodle soup is exactly what you need on a chilly evening. This quick version uses pre-cooked chicken and a simple vegetable base to get dinner on the table fast. Tender egg noodles, soft carrots, and celery swim in a savory, rich broth. It is a reliable weeknight meal that brings warmth and satisfaction to the table.
Ingredients
- 4 medium carrots, sliced (2 cups)
- 4 medium stalks celery, sliced (2 cups)
- 1 medium onion, chopped ( ½ cup)
- 1 cup uncooked medium egg noodles (2 oz)
- 1 Refrigerate cut-up cooked chicken. Add enough water to broth to measure 5 cups.
Instructions
- 1Bring the broth, sliced carrots, celery, and chopped onion to a boil in a large pot or Dutch oven. Lower the heat, cover the pot, and let it simmer for about 15 minutes until the carrots soften.
- 2Add the egg noodles and cooked chicken to the simmering broth. Turn the heat up to reach a boil again, then reduce the heat and simmer uncovered for 7 to 10 minutes until the noodles are fully cooked.
- 3Remove the pot from the heat once the noodles are tender. Ladle the hot soup into individual bowls and garnish with fresh parsley before serving.