Easy Chicken Noodle Soup

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Easy Chicken Noodle Soup
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Prep Time 10 minutes Cook Time 35 minutes

This recipe is my go-to when I've got sick kids or we need a comforting and filling supper. I usually use rotisserie chicken when I make this, or any other leftover chicken I have on hand, and I add lots of vegetables and noodles to make it extra chunky. Grandma was right: chicken soup really is a cure-all, especially when it can be made from start to finish in just over half an hour. Serve with biscuits or crispy crackers to sop up all the flavorful broth.

What you'll need

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 cup carrots, peeled and sliced
  • 3 stalks celery, sliced
  • 1 medium onion, diced
  • 1 cup mushrooms, sliced
  • 2 quarts chicken broth, low sodium
  • 3 cups egg noodles, uncooked
  • 3 cups chicken meat, cooked and chopped into bite-size bits
  • handful parsley, chopped
  • pinch salt and pepper

How to make it

  1. In a large stockpot, melt butter with olive oil over medium low heat. Add carrots, celery, onion, mushrooms and a pinch of salt and pepper, and cook until veggies are tender, about 10 minutes.

  2. Add broth, turn heat to high and bring to a boil.

  3. Add egg noodles and cook for approximately 9 minutes, or until noodles are tender.

  4. Reduce heat to a gentle simmer, stir in chicken and parsley and cook for 5 minutes more, or until chicken is heated through. Taste for seasonings and add more salt and pepper if needed.

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