30-Minute Chicken Noodle Soup
Soups · Serves 6 · Prep 10 min · Cook 20 min · Total 30 min
A rotisserie chicken does the slow part, so this tastes like an all-afternoon soup in half an hour. The squeeze of lemon at the end brightens the whole pot.
Ingredients
- 2 tbsp butter
- 1 medium onion, diced
- 2 carrots, sliced into coins
- 2 celery ribs, sliced
- 2 clove garlic, minced
- 8 cup low-sodium chicken broth
- 1/2 tsp dried thyme
- 1 bay leaf
- 4 oz wide egg noodles (about 2 cups)
- 3 cup shredded rotisserie chicken
- 1 tbsp lemon juice
- 2 tbsp chopped fresh parsley or dill
- salt and pepper, to taste
Steps
- Melt the butter in a large pot over medium heat. Add the onion, carrots and celery and cook, stirring, until the onion is soft, 5 to 6 minutes. Add the garlic and cook for 30 seconds.
- Pour in the broth and add the thyme and bay leaf. Cover and bring to a boil over high heat.
- Stir in the noodles and simmer, uncovered, until tender, 6 to 8 minutes.
- Add the chicken and simmer until heated through, about 2 minutes.
- Remove the bay leaf, stir in the lemon juice and parsley, and season with salt and pepper. If you plan to have leftovers, cook the noodles separately so they don't soak up all the broth.