Easy 30-Minute Chicken Noodle Soup

What you need:

• 2 Tbsp. olive oil
• 1 cup carrots, sliced thinly
• 1 cup celery, sliced thinly
• 1 medium yellow onion, diced
• 2 cloves minced garlic
• 8 cups chicken broth
• 2 bay leaves
• 1/2 tsp. dried thyme
• 1/2 tsp. dried oregano
• 1 tsp. pepper
• 12 oz. wide egg noodles
• 2 cups shredded, cooked chicken or rotisserie chicken
• 3 to 4 Tbsp. parsley, chopped
• 1 Tbsp. lemon juice
• Salt

Directions:

1. In a large stockpot, heat oil over medium-high heat. Then add carrots, celery, and onion. Saute for about 7 minutes or until they soften. Stirring occasionally.
2. Add garlic and saute for 1 to 2 more minutes.
3. Then add chicken broth, bay leaves, thyme, oregano, and pepper. Bring to a boil and then boil for about 5 minutes.
4. Add egg noodles and boil for 10 more minutes. Add more broth if needed. Salt to taste.
5. Add chicken, parsley, and lemon juice. Boil for 1 to 2 more minutes until chicken is heated through.
6. Remove bay leaves and season with salt and pepper to taste, if needed. Serve immediately.

Recipe from Averie Cooks

Posted on Fantastical Sharing of Recipes