Quick and Easy Chicken Noodle SoupSoups/Stews
QUICK AND EASY CHICKEN NOODLE SOUP
This is a great soup, any time of the year, and you can make it in about 40 minutes with the cook time. Great with sandwiches or as a much-needed pick me up. When reading the ingredients, you may be tempted to skip the Better Than Chicken Bouillon and substitute regular chicken broth. Don't do it! You will be amazed at the flavor of this soup if you follow these directions. It’s a bit more expensive but well worth it.
1 tablespoon butter
½ cup chopped onion
½ cup chopped celery
2 (14.5 ounces) cans chicken broth
1.5 tablespoons of “Better than Chicken Bouillon” with 32 ounces of boiling water
1 (14.5 ounces) can of vegetable broth
½ pound chopped cooked chicken breast. Consider using a cooked rotisserie chicken and just cut up the meat!
1.5 cups thin egg noodles
1 cup chopped carrots
½ teaspoon dried basil
½ teaspoon dried oregano
Salt and pepper to taste.
In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, about 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.