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30-Minute Chicken Noodle Soup on a plate
Andrew Fowler

30-Minute Chicken Noodle Soup

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 tbsp unsalted butter
  • 1 small yellow onion finely diced
  • 2 medium carrots cut into thin half-moons
  • 1 celery rib thinly sliced
  • 6 cups low-sodium chicken broth
  • 4 oz fine egg noodles with a 4-minute cooking time
  • 3 cups cooked shredded rotisserie chicken skin and bones removed
  • 1/2 tsp dried thyme
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper
  • 1 tbsp fresh lemon juice

Method
 

  1. Melt butter in 5-quart soup pot over medium-high. Cook onion, carrots, and celery 5 minutes, stirring often.
  2. Add broth, thyme, salt, and pepper. Cover; bring to boil, about 5 minutes. Uncover; simmer 4 minutes until carrots nearly tender.
  3. Add fine egg noodles; simmer 2 minutes, separating with spoon.
  4. Add cooked chicken; simmer 3 to 4 minutes until noodles tender and chicken 165°F.
  5. Off heat, stir in lemon juice; divide immediately among 4 bowls.