Mmm… noodle soup. I mean SOUP. MMM… NOODLE SOUP! I’m dying to make this! Soups always seem like a headache to me, but 30 minutes? I’m definitely trying this recipe asap! [~ Maegan]
* Recipes by guest contributor Laney Schwartz, creator of Life is But a Dish
The perfect chicken noodle soup…
Is less than 30 minutes away!
You guys, this literally couldn’t be easier. And so comforting.
The biggest time-saving trick? I use rotisserie chicken!
There’s only one thing that can make somebody who feels that sick, feel even the slightest bit better. Homemade chicken noodle soup.
Especially during cold and flu season. Raise your hand if you’ve been hit this year with the world’s worst cold 🙁 It’s no fun, right?
So whether you’re fighting off a cold, or just want to curl up with a hot bowl of soup, this is your answer…
In 30 minutes!
Eat good. Feel good.
8 cups chicken stock
1 cup chopped carrots (about 2-3 large carrots)
3/4 cup chopped celery (about 2 stalks)
1 cup (or one handful) uncooked noodles *See note*
2 chicken breasts, shredded (I use Rotisserie chicken)
1 tablespoon pesto
Juice from 1/2 a lemon (about 1 tablespoon)
1/4 cup chopped parsley
3/4 teaspoon salt
1/4 teaspoon pepper
1) Bring chicken stock to a boil, then lower to a simmer and add the carrots, celery, and noodles. Simmer for about 10 minutes until vegetables are tender and the noodles are cooked through.
2) Stir in shredded chicken and heat through, about 1-2 minutes. Stir in the pesto, lemon, parsley, salt and pepper and turn off the heat. Serve hot and enjoy!
* I use thin spaghetti noodles. I grab about a handful and break them in half so they’re easier to eat in the soup. You can use any shape noodle you like. Egg noodles also work great for this soup.
Click through for the original recipe: Chicken Noodle Soup
You can thank me later.