Quick Chicken Noodle Soup

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  • 2 tablespoons unsalted butter
  • 1 medium onion, diced
  • 2 medium carrots, thinly sliced
  • 2 celery stalks, sliced
  • 1/2 pound button or cremini mushrooms, sliced
  • Salt and freshly ground black pepper
  • 3 quarts low-sodium chicken broth
  • 1 bay leaf
  • 1 cooked rotisserie chicken
  • 8 ounces dried wide egg noodles
  • 1 tablespoons fresh lemon juice
  • 1/2 cup finely chopped flat-leaf parsley


In a large, heavy-bottomed soup pot or Dutch oven, melt butter over medium-high heat.
Add onion, carrots, celery and mushrooms. Season lightly with salt and pepper. Stir frequently until onions are translucent, about 3-5 minutes.
Add chicken broth and bay leaf. Reduce heat. Simmer, covered, for 15 minutes.
While broth is simmering, pick meat from chicken and cut into bite-sized pieces.
Add chicken and noodles to broth. Simmer until noodles are tender, 5-10 minutes.
Stir in lemon juice and parsley. Adjust seasoning to taste. Serve hot.

Recipe from Central Market Mill Creek - Culinary Resource Center
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