Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.
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Neezle 1 month agoQuick & easy. Perfect solution to leftover roast chicken. I would recommend 12 oz instead of 8 oz of noodles for more substance.
ruffles77 3 months agoVery good and my children liked it too, which is always a plus.
Epianolady 1 year agoDelicious and quick! I used leftover roast chicken.
zanna2008 1 year agoBest chicken noodles I've ever had. Thanks for the recipe.
jlsmith 1 year ago
jread 1 year agoDelish and easy
sundaygakinsete 1 year ago
wendytoney 1 year agoSimple to make and taste really good
widdyspoon2 2 years agoExtremely good and the kids loooooooooooove it.
jschellig 3 years agoReally delicious, simple recipe. I bought a rotisserie chicken from the grocery store and cut up the breasts. Served with warm rolls it makes a great meal.
ErikMa 3 years agoGood and easy to make. Recommend for people looking for a quick chicken noodle soup.
sokker 4 years ago[I posted this recipe.]