Quick Chicken noodle soup. Shred the chicken breast into small, bite-sized pieces and add to the stock with the egg noodles. In a large saucepan over medium heat, melt butter. Pour in chicken and vegetable stocks and stir in chicken, noodles, carrots, basil, oregano, salt and pepper.
Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Crumble the noodles into the soup, then add the shredded chicken and lemon juice. Garnish with fresh flatleaf parsley, if you like. You can cook Quick Chicken noodle soup using 4 ingredients and 5 steps. Here is how you cook it.
Ingredients of Quick Chicken noodle soup
- You need of cream of chicken soup.
- You need of Carrots.
- It’s of peas.
- Prepare of egg noodles.
Add stock to the pot and raise flame to bring liquid to a boil. Add diced chicken tenderloins, return soup to a boil, and reduce heat back to moderate. In a large stockpot, heat butter on medium high heat. Add carrots, celery, onions and saute everything until the veggies become slightly tender.
Quick Chicken noodle soup step by step
- Boil egg noodle until soft drain.
- Pour cream of chicken over noodles.
- Add carrots and peas.
- Let warm and come to a boil.
- And bits all ready to eat I put small chunks of white chicken breast in mine it was amazing made me feel better in no time a and very cheap to make.
Add broth, thyme, oregano, bay leaf, salt, pepper and bring everything to a boil. This post is sponsored by Campbell's®. To add much flavor to this Quick Chicken Noodle Soup, I use Swanson ® Chicken Broth. On high heat, bring soup to a boil covered and then move lid to the side a bit to keep soup clear. In a large pot over medium heat, melt butter.