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Weeknight Chicken Noodle Soup

Fast, delicious soup for a cold winter's day.

By Karin McCullum

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Recipe Summary

cook:

30 mins

prep:

40 mins

total:

40 mins

Servings:

6

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Ingredients

Ingredient Checklist

1 1/2 cup egg noodles
1 Tablespoon butter
1/2 cup onions, chopped
1 cup carrots, chopped
1 teaspoon garlic, crushed
1/2 Tablespoon dried basil
1/2 Tablespoon dried oregano
3 Tablespoons fresh parsley, finely chopped
64 oz boxed chicken stock
1 rotisserie chicken, bones removed and cut up into bite-size pieces
salt and pepper to taste

Directions

Instructions Checklist

Step 1
Cook egg noodles per directions on package.

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Step 2
Meanwhile melt butter in a soup pot. Add onions and carrots, cook about 5 minutes or until tender. Add garlic, basil, oregano and parsley to the pot; cook, for a minute while stirring.
Step 3
Add chicken broth and chicken.
Step 4
Drain noodles and add to pot. Salt and pepper to taste.
Step 5
Simmer for twenty minutes and serve with crusty bread.

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