Quick Chicken Noodle Soup is comforting, full of flavor, and ready in about 20 minutes. The trick is using rotisserie chicken to cut prep time dramatically while keeping the soup hearty and satisfying.
This post is sponsored by Campbell’s®. All opinions are my own.
To boost flavor in this Quick Chicken Noodle Soup, I use Swanson® Chicken Broth. Ready-made broth is an excellent shortcut that delivers rich, balanced taste without long simmering.
Swanson® broths combine quality stock, farm-grown vegetables like carrots, celery and onions, and seasonings to create a flavorful base for soups, stews and sides.
Quick Chicken Noodle Soup
Quick Chicken Noodle Soup
Ingredients
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 cups shredded rotisserie chicken
- 4 cups Swanson® Chicken Broth (32 oz)
- 1 cup egg noodles
- 1 large carrot, diced optional
- 1 celery stalk, chopped optional
- 1 tablespoon minced garlic optional
- 1/4 teaspoon ground black pepper optional
- 1/4 teaspoon dried thyme optional
- 1 tablespoon dried parsley optional
Instructions
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Heat a pot over medium-high heat and add the olive oil. When the oil is hot, add the chopped onion (and celery and carrot if using) along with the minced garlic. Sauté for about 2 minutes, stirring occasionally, until the vegetables begin to soften.
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Stir in the shredded rotisserie chicken and cook for another 2–3 minutes until heated through.
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Pour in the chicken broth, then add thyme and black pepper if desired. Bring the soup to a boil.
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Once boiling, add the egg noodles and cook until tender according to package directions. Taste and adjust seasoning with salt and pepper if needed.
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Ladle the soup into bowls and serve warm.
Notes
2. If the broth tastes too concentrated after adding all ingredients, dilute with a little water and re-season with salt and pepper as needed.
Nutrition
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Carbohydrates: 16g
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Protein: 39g
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Fat: 17g
Additional Info
