Cozy in 30: Easy Chicken Noodle Soup Recipe Magic in Minutes
Servings: 4
Calories: 310kcal
Ingredients
- 2 cup shredded cooked chicken (rotisserie works, but leftovers are your friend)
- 6 cup chicken stock or broth
- 2 cup egg noodles or any small pasta
- 1 celery stalk, diced
- 1 carrot, diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil or butter
- 1 tsp dried thyme or a few sprigs fresh
- Salt and pepper to taste
- optional a squeeze of lemon, parsley for brightness
Instructions
- Heat the oil or butter in a pot over medium heat. Sauté onion, carrot, and celery until they start to soften and glow—about 5 minutes. This is your flavor base, don’t skip it.
- Add garlic and thyme, cook for another minute until fragrant. If you’re using dried thyme, make sure you crumble it a bit between your fingers to wake it up.
- Pour in the chicken stock. Bring to a gentle boil, then reduce to a simmer. Let it bubble softly while you do the next steps.
- Stir in the shredded chicken and noodles. Simmer until the noodles are tender and the chicken is heated through, about 6–8 minutes. Keep an eye on the noodles so they don’t turn to mush.
- Season with salt and pepper. If you like a bright finish, add a squeeze of lemon and a handful of chopped parsley right at the end.
- Taste, adjust, and serve hot. If you’ve got a bowl, you’ve got a meal—congratulations.