Quick Chicken Noodle Soup | Bake Your Day

Yesterday I shared these Salted Pretzel Bread Bowls and so many of you mentioned  soup.  Which is exactly why I made them.  I mentioned last week that my annual soup kick is in full swing here.  The only thing that makes my soup kick better and easier is quick soup.  Quick Chicken Noodle Soup, that is.  There is something so comforting about chicken broth, herbs, veggies and egg noodles.  Nothing better,my friends, nothing better.  This soup is perfect for a chilly fall evening.  It’s extremely simple and healthy and full of flavor!

Not much reminds me of my childhood more than this combination of herbs, broth, veggies and chicken.  Both sides of my family have not only made homemade chicken noodle soup for as long as I can remember, it’s been a tradition to make noodles from scratch too.  Nothing beats homemade noodles.  And while I did use store-bought in this recipe, I would pick homemade any day.  And I would eat them every day if I could.

Quick Chicken Noodle Soup | Bake Your Day

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Quick Chicken Noodle Soup Recipe

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Quick & classic chicken noodle soup: chicken, carrots, celery and egg noodles in herbed chicken broth.

Ingredients:

for the chicken:
2 tsp. olive oil
1 pound boneless, skinless chicken breasts
1/4 tsp. sea salt
1/4 tsp. black pepper

for the soup:
2 tsp. olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 carrots, chopped
3 celery ribs, chopped
1 tsp. parsley
1 tsp. thyme
1/2 tsp. sage
1/2 tsp. oregano
8 cups chicken stock
2 bay leaves
8 ounces egg noodles
Salt and pepper to taste

Directions:

Preheat the oven to 400 degrees. Brush the chicken breasts with olive oil on both sides and season with 1/4 teaspoon of sea salt and 1/4 teaspoon of pepper. Place on a non-stick rimmed baking sheet and roast in the oven for about 20 minutes, until the chicken is cooked through. Remove from the oven, cool for 10 minutes, and then shred with two forks, or in a stand mixer.

While the chicken roasts, heat the olive oil in a large Dutch oven and add the onion, garlic, celery and carrots with a small pinch of salt and cook until for about 5 minutes until the veggies begin to soften. Add the parsley, thyme, sage and oregano and bay leaves and stir well. Cook for another 7-8 minutes until the veggies are very soft and fragrant. Pour in the stock and bring to a simmer, and cook for another 10 minutes.

Add the egg noodles and continue to simmer until they are cooked through. Add the shredded chicken and remove the bay leaves. Season with additional salt and pepper if desired.

Cassie's Notes:
To make this even simpler, use rotisserie chicken, or leftover shredded chicken.

Quick Chicken Noodle Soup | Bake Your Day