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thin fine egg noodles, small cooked shredded chicken pieces, thin carrot half-moons, celery and onion in clear golden broth in an ordinary bowl, with no cream or garnish
Melissa Hart

30-Minute Chicken Noodle Soup

Rotisserie chicken gets this pot to the table in thirty minutes, but the vegetables still need a head start in the butter. Cut the carrots into thin half-moons rather than the thick chunks you'd use for an afternoon simmer. Fine egg noodles cook quickly enough to join the broth directly. The chicken goes in near the finish, already pulled into small pieces, and lemon wakes up the boxed broth without making the soup taste like a bowl of citrus.
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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 a 5-quart soup pot over medium-high heat. Cook onion, carrots and celery for 5 minutes, stirring often.
  2. Add broth, thyme, salt and pepper. Cover and bring to a boil, about 5 minutes, then uncover and simmer for 4 minutes until carrots are nearly tender.
  3. Stir in fine egg noodles and simmer for 2 minutes, separating them with a spoon.
  4. Add shredded cooked chicken and simmer for 3 to 4 minutes until noodles are tender and the chicken reaches 165°F.
  5. Stir in lemon juice off the heat and divide immediately among 4 bowls.