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Easy Chicken Noodle Soup

Prep 15 min
Total 25 min
Servings 4

Craving a simmering, comforting bowl of hearty soup? Try this easy chicken noodle soup recipe that comes together in just 25 minutes. Brimming with chopped vegetables, cubed chicken, and egg noodles, and seasoned with fresh parsley, pepper, bay leaf and chopped garlic, this chicken noodle soup is comfort food made simple. MORE + LESS -

Ingredients

1: tablespoon olive or vegetable oil

2: cloves garlic, finely chopped

8: medium green onions, sliced (1/2 cup)

2: medium carrots, chopped (1 cup)

2: cups cubed cooked chicken

2: cups uncooked egg noodles (4 oz)

1: tablespoon chopped fresh parsley or 1 teaspoon parsley flakes

1/4: teaspoon pepper

1: dried bay leaf

5 1/4: cups Progresso™ chicken broth (from two 32-oz cartons)

Steps

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1

In 3-quart saucepan, heat oil over medium heat. Add garlic, onions and carrots; cook 4 minutes, stirring occasionally.
2

Stir in remaining ingredients. Heat to boiling; reduce heat. Cover; simmer about 10 minutes, stirring occasionally, until carrots and noodles are tender. Remove bay leaf.

Expert Tips

Running short of time? Use shredded or julienne-cut carrots from a bag.
While the soup is cooking, bake a batch of Bisquick® Complete cheese-garlic biscuits from a 7.75-ounce pouch.
To ensure even cooking, cut vegetables so they are similar in size.
Rice and pasta absorb liquid so you may want to cook them separately and add to soup just before serving.
Refrigerate soups in shallow containers so they cool rapidly. Once completely cooled, cover tightly. Refrigerate most soups with vegetables or meat no more than 3 days.
Most broth-based soups freeze well for up to 6 months. Pour soup into freezer containers, leaving 1/4 to 1/2 inch headspace because soups expand as they freeze.
Reheat broth-based soups over medium heat, stirring occasionally, until hot. Or reheat in the microwave.