This wholesome chicken noodle soup is ready in only 25 minutes! To save time we use store-bought rotisserie or leftover chicken. Perfect for sick days at home or just when you're craving comfort food on a chilly evening.
2cupscooked chicken, shredded or chopped, I use store-bought rotisserie chicken but you can use any fully cooked chicken
1 1/2cupswide egg noodles
1 1/2tspsalt
1/2tspblack pepper
1/2tspdried thyme
1/2tspdried oregano
1/4cupfresh parsley, chopped
Instructions
Add oil, onion, celery, and carrots to a soup pot. Sauté on medium high heat, stirring frequently, until onion is tender. Then add minced garlic and sauté until golden in color, about one minute.
Add chicken stock and bring to a quick boil.
Add shredded or chopped chicken, egg noodles, salt, pepper, thyme, and oregano to stock. Cover and simmer on medium high heat until noodles are tender. This can take 6 to 10 minutes.
Stir in the fresh parsley. Taste and add more salt or pepper according to your preferences.
Notes
The noodles will continue to absorb liquid after cooking so if you're not eating this soup right away (example, you're using it for meal prep or planning to have lots of leftovers) add an extra 2 cups of chicken stock while cooking.