Quick Chicken Noodle Soup

Quick Chicken Noodle Soup in 40 minutes just as flavorful as grandma’s. Easy, comforting and soul warming homemade chicken noodle soup with juicy chicken and tender noodles.

Author: Olena of ifoodreal.com

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Yield: 8 servings 1x

Category: Soup and Stew

Method: Stove

Cuisine: Ukrainian

INGREDIENTS 

1 – 1.5 lbs chicken thighs, bone in or boneless (skinless)

3 bay leaves

5 peppercorns, whole

1 small whole onion, just peeled

3 large garlic cloves

12 cups chicken stock, low sodium

2 large carrots, diced

2 cups potatoes, diced

1 1/2 cups dry small pasta, whole grain (I used elbow macaroni)

1 1/2 tbsp salt

1 tbsp olive oil

3 tbsp fresh dill, parsley or green onion, finely chopped

STEPS

1. In a large Dutch oven or pot, add chicken thighs, bay leaves, peppercorns, onion, 2 garlic cloves and stock.
2. On high heat, bring soup to a boil covered and then move lid to the side a bit to keep soup clear. Cook for 20 minutes, removing foam as it rises to the top with a mesh strainer, occasionally.
3. Meanwhile dice potatoes and carrots. Chop dill and grate garlic.
4. Add potatoes and carrots, stir and reduce heat to medium. Cook with half lid open for 5 minutes.
5. Add pasta, stir and cook for another 5 minutes. I would stir a few more times to prevent pasta from sticking.
6. Discard onion, bay leaves and peppercorns with a mesh strainer.
7. Add salt, olive oil, grated garlic clove, dill and ground black pepper to taste. You can also shred chicken right in the pot now.
8. Stir and adjust any seasonings to taste. If you have time, let chicken noodle soup sit covered for 5 minutes.
9. Serve hot with a slice of toasted bread.

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