While traditional chicken soup is considered the epitome of comfort food, we’ve made a few changes that, we think, take this above and beyond the classic recipe. As we’ve mentioned before, we don’t really crave soup during the warmer months, but once fall rolls around it’s basically the only thing on our mind. Add to that the fact that everyone’s getting sick and needs a little nourishing comfort food to make them feel better, and you’ll find that a delicious, “flu fighting” soup is in pretty high demand.
What sets our soup apart from the rest are the final touches we added: lemon juice and lots of fresh dill. While those two things might not seem like absolute necessities, they are. The lemon juice brightens up the flavor tremendously, and the dill adds a refreshing element that keeps you hooked and slurping down as much of the broth as you can. It’s got the perfect amount of spice to it – perfect for opening up those sinuses – but you can feel free to tweak it as you like…give it a shot though, ‘cause this stuff is crazy good!
Sometimes I am in the mood for homemade chicken noodle soup, but I simply don’t always have the time to make it. However, you really can have homemade chicken noodle soup recipe in 20 minutes or less.
All you need is the chicken already cooked. Now you can just shred up a rotisserie chicken or you can make your own.
This easy homemade chicken noodle soup recipe can be made in 20 minutes when you are wanting a soup but without all the extra work. I think your family will love it.
Ingredients
2 boneless skinless chicken breasts cooked and shredded
8 cups chicken broth
2 tablespoons olive oil
4 celery stalks chopped
4 whole carrots chopped
1/2 onion diced
1/4 teaspoon thyme
1 teaspoon minced garlic
1/2 teaspoon salt
1/2 teaspoon pepper
2 Bay Leaves
1 cup Egg noodles
2 cup water
How To Make Chicken Noodle Soup
In a stock post drizzle with olive oil.
Cook the carrots/celery/onion mixture for 5-8 minutes until beginning to become soft.
Add chicken broth, water, and seasonings. Bring to a boil. Allow the vegetables to continue to cook and the chicken to heat threw.
Add pasta and cook on medium-high for about 10 minutes.
Remove the bay leaves.
Serve with your favorite rolls, like our Homemade Hawaiian rolls.
Notes
You can use rotisserie chicken. Just shred it and use about 2 cups of rotisserie chicken in this recipe
