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.