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Quick Chicken Noodle Soup

Author: Michelle
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Ingredients

  • 1 small onion; chopped
  • 1 cup carrots; chopped
  • 8 oz mushrooms; sliced
  • 1 1/2 lbs chicken; cubed
  • 2 1/2 cups noodles
  • 10 cups liquid (chicken broth, water, some combination thereof)
  • 1/2 tsp dried thyme
  • 1/2 tsp dried sage
  • 1/4 tsp dried dill
  • 1/2 tbsp dried parsley
  • 1/4 tsp salt; to taste +/-
  • 1/2 tsp black pepper +/-
  • 2-3 tbsp fat (bacon fat, olive oil, butter)

Instructions

  1. In a large casserole or pot, add the fat, sauté the onions and carrots for 2-3 minutes over medium-high heat or until they begin to soften.
  2. Add the mushrooms and cook for an additional 2-3 minutes.
  3. Add the chicken and seasonings.
  4. Once the chicken has turned white and begins to get color, add the noodles.
  5. Pour in the liquid (I used all chicken broth) and mix well. Bring to a simmer and taste the broth for seasoning and make any necessary adjustments.
  6. Cook on a high simmer/low boil for about 10-12 minutes or until the noodles are al dente and the chicken is cooked through. The broth will reduce down.
  7. Serve and enjoy.