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Speedy Chicken Noodle Soup

November 10, 2016 By: Paulette M Comments

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Tagged: Natural Main Dish Heart Healthy Fall Favorites Dinner Pasta Kid Friendly Carrots Pasta Chicken Noodle Soup Comfort Foods Low-Sodium Low-Fat Chicken Soup it Up Lunch Soups & Stews Comfort Foods Chicken Sides

Prep:: 10 minutes
Cook:: 15 minutes
Serves:: 4 servings (total 8 cups)

This humble yet delectable soup is everybody's favorite. No need to simmer all day. Here's a way to get a satisfying lunch on the table in less than half an hour.

Ingredients

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1 tablespoon olive oil

3 ribs celery, thinly sliced (also slice leafy green tops)

2 carrots, thinly sliced

1/4 cup coarsely chopped yellow onion

1 (49-ounce) can reduced-sodium chicken broth

8 ounces boneless, skinless chicken breasts, cut into 1/2-inch strips

4 ounces (about 3 cups) wide egg noodles

2 tablespoons finely chopped fresh flat-leaf parsley

2 teaspoons finely chopped fresh thyme or 1/2 teaspoon dried thyme

1/4 teaspoon pepper

Dash of salt

Directions

Heat the oil in a large saucepan over medium-high heat. Add the celery, carrots, and onion. Cook, stirring occasionally, for 2 minutes or until the carrots are crisp-tender and the onion is translucent and not browned.
Stir in the chicken broth. Cover and increase the heat to high. When the broth comes to a boil, stir in the remaining ingredients.
When the liquid returns to a boil, reduce the heat to medium; cover and cook for 10 minutes or until the chicken is cooked through and the noodles are tender. Adjust the seasonings to taste.

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