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- 2 tablespoons olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 2 medium carrots, sliced - 2 stalks celery, sliced - 1 teaspoon dried thyme - 1 teaspoon dried oregano - 6 cups low-sodium chicken broth - 2 cups cooked chicken, shredded (preferably rotisserie chicken) - 2 cups egg noodles - Salt and pepper to taste - Fresh parsley for garnish (optional)

Classic Chicken Noodle Soup in 30 Minutes

Discover the joy of making hearty chicken noodle soup in no time with this quick and easy recipe. Perfect for chilly days or when you're feeling under the weather, this classic dish combines nutritious ingredients like olive oil, garlic, carrots, and rotisserie chicken for a comforting meal. With just a few simple steps, you can create a delicious, wholesome soup that the whole family will love. Embrace the warmth and flavor of homemade comfort food today!
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Ingredients
  

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

2 medium carrots, sliced into rounds

2 stalks celery, sliced

1 teaspoon dried thyme

1 teaspoon dried oregano

6 cups low-sodium chicken broth

2 cups cooked chicken, shredded (rotisserie chicken is ideal)

1 cup egg noodles

Salt and pepper, to taste

Fresh parsley, chopped (for garnish, optional)

Lemon wedges (for serving, optional)

Instructions
 

Sauté the Vegetables: In a large pot, pour in the olive oil and heat over medium heat. Add the diced onion and sauté for about 2-3 minutes until it turns translucent. Introduce the minced garlic, cooking for an additional minute until you can smell the fragrant aroma.

    Add Carrots and Celery: Toss in the sliced carrots and celery into the pot. Cook, stirring occasionally, for around 3-4 minutes, allowing them to soften slightly.

      Incorporate Herbs: Sprinkle the dried thyme and oregano over the vegetables. Stir well to combine, allowing the flavors to meld together for about 1 minute.

        Add the Broth: Carefully pour the low-sodium chicken broth into the pot. Turn up the heat and bring the mixture to a gentle boil.

          Incorporate Chicken and Noodles: Once the broth reaches a boil, reduce the heat to a simmer. Add the shredded cooked chicken and egg noodles to the pot. Allow the soup to simmer for approximately 6-8 minutes, or until the noodles have cooked through and are tender; stir occasionally to prevent sticking.

            Season and Serve: Taste the soup and adjust with salt and pepper to your preference. Remove the pot from heat. Ladle the soup into bowls and optionally garnish with freshly chopped parsley. Serve with lemon wedges on the side for a zesty kick.

              Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings

                - Presentation Tips: For an inviting presentation, serve the soup in rustic bowls and arrange the lemon wedges on the side for a splash of color and brightness.