Quick Chicken Noodle Soup

Sometimes you need a quick chicken soup recipe because nobody in the house feels well. Here's my cut-corner go-to!

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HerKentucky's Quick Chicken Noodle Soup

by Heather C. Watson December-10-2017

Quick chicken soup for a sick day!

Ingredients

• 5-6 chicken tenderloins
• 1 32 oz. box chicken stock
• 1/2 12 oz bag egg noodles
• 4 peeled and diced carrots
• 4 ribs chopped celery
• 1 lemon
• 1/2 bunch, roughly chopped parsley
• freshly ground black pepper
• salt
• 3 cloves, garlic

Instructions

Preheat oven to 375 degrees. Lightly salt and pepper chicken and place in glass pan. Add to heated oven, cooking 20 minutes or until completely cooked. Set aside to cool slightly, then shred with a fork.Pour chicken broth to a large cooker or dutch oven. Add garlic, carrots, shredded chicken, and celery. Bring to a boil.Add egg noodles; reduce mixture to medium-low heat for about 20-30 minutes.About 10 minutes before serving, add chopped parsley and the juice of a lemon to the mixture. Season to taste with salt and black pepper.

Details

Prep time: 20 mins Cook time: 1 hour Total time: 1 hour 20 mins Yield: 6 servings

Chicken Noodle Soup

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A snowy day calls for homemade chicken noodle soup. There's nothing better on a cold day, or when you're feeling under the weather!

I always work from this basic recipe

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• 3-4 Bone-in, skin-on chicken breasts
• 1 large (16 oz) bag wide egg noodles
• 4-5 carrots
• 4-5 celery stalks
• 1 onion
• 4-5 garlic cloves
• 1 stick of butter
• salt
• pepper
• olive oil
• garlic powder
• 1 lemon, juiced
• parsley for garnish

1. Season chicken breasts with salt, pepper, garlic powder, and olive oil to taste. Place in a large glass baking dish and cook at 375 for 25-30 minutes or until completely done.
2. Shred chicken meat, reserving bones, skin, and pan drippings.
3. (If using boneless/ skinless chicken breasts, skip this step and use 1 box of pre-made chicken stock) Place chicken skin and bones in dutch oven. Deglaze the baking dish and add pan drippings to dutch oven. Add sliced onion, garlic cloves, 1 carrot, and 1 stalk of celery to dutch oven. Cover with water, bring to a boil, then let simmer for 1/2 hour. Add butter and salt and pepper to taste. 
4. Remove solids from stock mixture. Add shredded chicken and 3-4 chopped carrots and 3-4 chopped celery stalks.
5. Add egg noodles and cook at medium-high heat until the noodles are cooked to taste.
6. Add lemon juice; season to taste and add chopped parsley

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