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Chicken Noodle Soup

Fresh, home made chicken soup that's quicker than going to the store.
Course slow cooker
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Author Meghan Gray

Ingredients

  • 2 quarts chicken stock
  • 4 ounces cooked chicken
  • 1 package egg noodles
  • 2 medium carrots sliced
  • 4 ribs celery sliced
  • 1 clove garlic minced
  • 1 Tablespoon dried onion
  • 1/4 teaspoon thyme
  • Parmesan Cheese grated, for garnish (optional)

Instructions

  1. In a stockpot over medium heat, add the carrots, celery, garlic, and onion to the stock and simmer until warmed through and the carrots are beginning to look bright and "cooked." (About 10-15 minutes.)
  2. Add remaining ingredients and cook until the noodles are done. (Usually whatever it says on the package directions, but maybe a minute or two longer, depending on how hot your soup is when you add them. Probably 7-10 minutes.)
  3. Serve with crusty bread and grated parmesan cheese.

Recipe Notes

Want it even faster? Skip the fresh carrots and celery and stir in an 8 ounce package of frozen peas and carrots for the last 5 or 6 minutes of cooking time. You will have fresh soup in approximately the time it takes to boil your noodles.