The key to this quick and simple recipe is using pre-cooked chicken, and there are two ways you could go about this. You could spend a little bit of time prepping the shredded chicken (I like to make a big batch of it on weekends to use throughout the week), or you could grab a rotisserie chicken from the store.
The veggies go into the pot first to sauté in a little butter, then you add in everything else: the broth, chicken, noodles, and seasonings. I’ve found that I like a mix of basil, oregano, and garlic best, but feel free to add whatever floats your boat! This recipe makes a big, ol’ pot of soup, so there will be plenty of leftovers for lunch the next day (yum!), or you can cut the recipe in half for a smaller portion. Add some crusty bread and a side salad, and enjoy your 30 minute homemade chicken noodle soup!
- 2 tablespoons unsalted butter
- 1 cup sliced carrots
- ½ cup sliced celery
- ½ cup diced onion
- 8 cups low-sodium chicken broth
- 2 chicken breasts, cooked and shredded
- 3 cups egg noodles
- ½ teaspoon dry basil
- ½ teaspoon dry oregano
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- Melt butter in a large pot over medium heat.
- Add the carrots, celery, and onion and cook until just tender, about 5 minutes.
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