Quick Chicken Soup from Scratch

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We are chicken soup lovers in my house. However, I’ll admit I’m a big snobby about my soup. I love making my father’s recipe. Trouble is, that takes over 3 hours to make (and I don’t have time to whip that up that often).

So… the other night my kids wanted chicken soup. We headed to the supermarket to pick up ingredients. Could I really get a chicken soup on the table in 45 minutes?

Yes, but you have to be organized about it.

Quick Chicken Soup

 

Author:

Nancy Johnson Horn, The Mama Maven Blog

Recipe type: Soup

Serves: 10

Prep time: 10 mins

Cook time: 35 mins

Total time: 45 mins

Print

 

Homemade chicken soup in under 45 minutes.

Ingredients

• 1 package chicken breast (alternative use cut up chicken)
• 2 large containers of chicken stock
• 2 cups water
• 1 package of baby carrots
• 1 package celery
• 1 yellow onion
• 2 cubes of frozen garlic
• 1 package pre-cut white mushrooms
• 1 package egg noodles
• 2 tablespoons olive oil
• ½ teaspoon Oregano
• ½ teaspoon Thyme
• Salt to taste

Instructions

1. Take out a medium to large size stock pot
2. Cut up package of chicken breast
3. Cut up baby carrots in the food processor
4. Cut up onion and celery in the food processor
5. Add olive oil to bottom of the pot and turn on the flame to medium
6. Put chicken, carrots, onion, celery - let simmer for 10 minutes and stir a few times.
7. Add stock and water to pot.
8. Simmer for 35 minutes.
9. In a separate pot, boil water to cook egg noodles. Follow directions on the package and drain noodles.
10. Add noodles to soup and serve. Store soup and noodles separately (or the noodles will soak up the liquid).

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3.2.2310

Best tips for this recipe — if you can buy pre-cut veggies, do (it will cut down time even more).