This quick chicken noodle soup is comforting and delicious but only takes 30 minutes to make. Filled with egg noodles, chicken, and vegetables, this easy homemade soup will be on the table in no time.
Dice the onion, potatoes, celery, and carrot into small, similar sized pieces. Set aside.
1 small white or yellow onion, 6 small red skin potatoes, 1 small celery heart, 1 medium carrot
Thinly slice the chicken into small pieces. Season with lemon pepper, salt and pepper, and Montreal chicken seasoning.
1 pound boneless skinless chicken breasts, 1 teaspoon lemon pepper, 1 teaspoon Montreal chicken seasoning, salt & pepper to taste
Heat a large pot over medium high heat. Add in the butter and olive oil and stir until melted and combined.
1.5 Tablespoons butter, 1 Tablespoon olive oil
Add in the diced veggies and season with salt, pepper, and poultry seasoning. Let it cook, stirring frequently, until they are tender - about five minutes.
1 Tablespoon poultry seasoning, salt & pepper to taste
Once tender, add in 32 oz of chicken stock and the bay leaf. Bring to a boil.
32 ounces chicken stock, 1 bay leaf
Once boiling, add in the chicken and noodles. Stir.
6 ounces wide egg noodles
Cook for approximately 10 minutes until the chicken is fully cooked and the noodles are soft. If necessary, add more chicken stock.
Remove the bay leaf and serve.
Notes
Keep additional chicken stock on hand for when you're warming up a bowl of soup. The noodles and potatoes tend to soak up the liquid so it's nice to have some extra to add, if needed.Store leftovers in the fridge, covered, for up to 4 days.If freezing, for best results, separate the noodles from the broth.