With the onset of the new school year and sports schedules, I am having to make more meals that can be left on the stove so that everyone can eat before and after practices. It’s a bit of a juggling act but as long as I am prepared it all works our really well. Last week I combined a few different recipes to create this one. It’s super easy and can be made last-minute. The family loved it so it’s now in our weekly rotation.
I like that you don’t have to spend a ton of time preparing this. I took a few short cuts which make it work for our schedule.
A few fresh vegetables, chicken stock (I buy mine from Costco), noodles and rotisserie chicken make this a quick dinner.
Easy Chicken Noodle Soup
- 1 tbsp olive oil
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 1 clove garlic, minced
- 1 cup sliced carrots I use the small baby ones
- 20 oz chicken stock or broth
- 20 oz vegetable broth
- 3/4 lb shredded rotisserie chicken I get the already shredded chicken from Costco
- 2 cups uncooked extra wide egg noodles
- 1/2 tsp dried basil
- 1 bay leaf
- 1 tbsp lemon juice
- 1/2 tsp salt
- 1/2 tsp pepper
In a large pot, heat olive oil.
Add celery, onion, and carrots. Cook until onions and celery are tender.
Add garlic and stir for one minute.
Pour in chicken stock and vegetable broth. Add chicken, noodles, basil, bay leaf, lemon juice, salt and pepper. Bring to a boil.
Reduce heat and simmer for 25 minutes before serving.
While you can serve it up roughly 30 minutes after it’s made, it really is even better after an hour or so. It was gone in one night so I will double the recipe next time. Please let me know if you give it a go.
Here are some more of our favorite go-to recipes:
- Sweet Potato Taco Sliders
- Veggie Quinoa Chili
- Slow Cooker Honey Sesame Chicken
- Spinach and Chicken Pasta
- Hearty Zuppa Toscana – Great for the holidays
I am off to spend the day with my mama. Can’t wait to see her smiling face. Have a good day, my friends.