Quick Chicken Noodle Soup
Servings
4Serving size
about 2 cupsThis recipe can be multiplied and makes great leftovers.
Ingredients
| 2 tsp. Olive oil |
| 16 ounces Boneless, skinless chicken thighs (cut into 1 inch cubes) |
| 1 medium White onions (diced) |
| 3 Medium stalk Celery, raw (sliced) |
| 3 medium Carrots, raw (peeled and sliced) |
| 2 cups No salt added vegetable stock |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 1/2 tsp., ground Dried tarragon |
| 4 quart Water |
| 6 ounces Egg noodles (or gluten-free noodles) |
| 2 Tbsp. Fresh parsley (coarsely chopped) |
Instructions
When the oil is hot add the cubed chicken and cook, stirring frequently, until lightly browned. Remove to a plate.
Add 1 teaspoon olive oil and then the diced onion. Cook, stirring frequently, for about 4 - 5 minutes. Add the celery and cook for another 3 minutes.
Add the chicken, carrots, chicken stock, salt, pepper, tarragon and 4 cups of water.
Reduce the heat an let simmer for 45 minutes. Stir occasionally.
Place the remaining 3 quarts water in a large stock pot over high heat. When boiling add the noodles. Boil for about 10 minutes until just tender.
Drain the noodles and place in the bottom of serving bowls. Add the parsley and then top with the soup. Serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
(Almost) everybody loves Chicken Noodle Soup. There’s just not a much better meal and if you are getting yours from a can, this is the easy compromise. It does take a little longer than opening a can, but the reward is so great! This recipe is all of about 10 minutes active cooking time and it’s oh, so worth it with true chicken flavor.
Cooking the noodles separately is key. It allows you to keep the soup from becoming cloudy with the starch from the noodles and to precisely cook them ’til they are just done. Add them to the soup with the fresh parsley at the last minute for that fresh, fresh flavor.