20-minute chicken noodle soup
Proper chicken noodle soup without the all-day simmer: soft carrot and celery, shredded rotisserie chicken and egg noodles in a lemony, thyme-scented broth.
- Prep
- 6 min
- Cook
- 14 min
- Serves
- 4
- Per serve
- 360 kcal
Ingredients
Method
Pour the broth into a saucepan, cover and set it over high heat to come to a boil while you start the vegetables. This is the trick that saves 10 minutes.
Heat the oil in a large saucepan or stockpot over medium-high heat. Add the onion as soon as it's chopped, then the carrot and celery as you slice them. Cook, stirring often, until the onion is soft and see-through.
Stir in the garlic and thyme for 30 seconds until fragrant, then pour in the hot broth. Simmer until the carrot is nearly tender.
Add the noodles, breaking them up as they soften, and the shredded chicken. Simmer until the noodles are tender.
Take the pot off the heat and stir in the lemon juice and parsley. Taste and season with pepper and salt if needed, then ladle into bowls.
Tips
- Slice the carrots thinly. Chunky carrot is what makes quick soups taste unfinished.
- The noodles keep drinking the broth, so if you're making it ahead, cook the noodles separately and add them to each bowl.
- Small pasta like orzo works instead of noodles; give it a couple of extra minutes.
