12
May
Simmer for 5 minutes or until noodles are tender. Cook uncovered until tender about 10 minutes.
Shred the chicken breast into small bite-sized pieces and add to the stock with the egg noodles.
Quick chicken noodle soup recipe. Instructions Heat a soup pot over medium heat then add the olive oil celery carrots onion salt and black pepper. Add the chicken broth and thyme bring the soup to a boil then reduce to a simmer over low heat. Simmer for 10 minutes then add the chopped chicken and simmer.
Using a slotted spoon remove the garlic and ginger from the pan and discard. Shred the chicken breast into small bite-sized pieces and add to the stock with the egg noodles. Bring back to a boil and add noodles chicken and peas.
Simmer for 5 minutes or until noodles are tender. Remove bay leaf and taste for seasoning. I freeze this by adding the chicken and peas in step 5 but not adding the noodles until I.
Add the chicken broth bay leaves thyme oregano pepper and bring to a boil. Allow mixture to boil gently for about 5 minutes or until vegetables are fork-tender. Note If you like brothier soup add additional broth possibly as much as an additional 64 ounces because as time passes the noodles will continue to absorb broth.
In a large saucepan bring water and bouillon to a boil. Cook uncovered until tender about 10 minutes.