20 Minute Chicken Noodle Soup ~ Soul satisfying and classically comforting, this chicken noodle soup is made in 20 minutes.Things have been beyond crazy around here for the last 6 weeks or so. The metaphorical and literal doctor has ordered some downtime. But before I could get to it, my body agreed and I am saying hello from my sickbed. At least I have Netflix, a laptop, and a lot of games on my phone to amuse me. My good friend Debra from Bowl Me Over was kind enough to send me a recipe to share with all of you while I do as I’m told and REST….ugh.
So without further adieu, here’s Debra. Thank you so much Michelle for the opportunity to Guest Post on The Complete Savorist! Since I’m all about the bowl….I wanted to share with your readers one of my most popular posts a 20 minute Chicken Noodle Soup! It’s been so popular with my readers, I hope yours will enjoy it also.
I mean who doesn’t love Chicken Noodle Soup? So delicious, always a family favorite and when it takes just 20 minutes? Even better!This soup is super easy and uses some pantry shortcuts that offers slow cooked flavor without all the time & hassle. It’s a winner!!
Let’s get started by chopping some veggies – an onion, mushrooms, carrots, celery and mince one clove of garlic. You’ll need a two cups of rotisserie chicken, diced into a small half inch dice. You’ll want to be able to fit everything easily onto your soup spoon. Keep that in mind when dicing everything up.
Next you’ll heat a large stockpot on the stove over medium heat. Add the butter & olive
oil and when it’s hot & bubbly, add in the onions, mushrooms, carrots & chopped celery. Also add in the spices and saute for about five minutes until the vegetables just begin to soften, then add the garlic and chicken stock. Increase the heat to high and bring to a boil. Add the noodles and cook according to package directions. Add in the diced chicken for the last minute or so since all it needs to do is heat thru. Remove from the heat and stir in the peas and add the lemon juice & fresh parsley. Dinner is done! And this one isn’t even a 30 minute meal.
There’s nothing complicated about this soup! It only takes 20 minutes for this lovely soup to be made. It doesn’t get any easier than this, so let’s get cooking!
20 Minute Chicken Noodle Soup
- 1 red or yellow onion , diced
- 1 cup diced mushrooms
- 1 carrot peeled & diced
- 1 stalk celery , diced
- 1 clove garlic
- 2 cups rotisserie chicken , diced
- 1 bay leaf
- 3/4 teaspoon dried Italian seasoning
- pinch red pepper flakes
- 1 cup frozen peas
- 1/2 lemon
- 1 tablespoon fresh parsley , minced
- 4 cups chicken stalk
- 1/2 cup angel hair pasta broken into 1/2 pieces , or other small pasta of choice
- 1 tablespoon olive oil
- 1 tablespoon butter
Heat the pan over medium high heat on the stove, add the butter & olive oil.
Dice the onion & mushrooms.
When the oil is hot & bubbly, add the onion & diced mushroom to the stock pan.
Dice the carrots and celery and add them also.
Add the bay leaf, Italian seasoning and red pepper flakes. Stir and saute.
Add the garlic and chicken stock. Increase to high heat and bring to a boil.
When the pot is boiling, add the pasta - cook according to package directions (in my case using the angel hair pasta, it was about 6 minutes).
Add the diced chicken the last 1 minute of cooking. It will only need to warm thru.
Remove from heat when the timer is up for the pasta.
Stir in the frozen peas.
Add fresh lemon juice and minced parsley.
Stir again & serve.
Hi I’m Debra and I’m sending warm greetings from sunny California. I am a serious foodie – I’ve been known as the go-to girl in our family for years, catering weddings and anniversary parties and in the summer help cook mountains of food for our family reunions. Often times things I create end up in a bowl, hence the name Bowl Me Over! Let’s stay connected! You can find me on Facebook, Pinterest, Instagram and Twitter