Quick Chicken Noodle Soup



3 32 ounce boxes of chicken broth

1 boneless, skinless chicken breast

2 Handfuls egg noodles

1/2 Cup chopped celery (2 stalks)

1/2 Cup chopped carrots (2 small carrots)

1/2 Cup zucchini (1 small zucchini)

1/4 Cup onion

4 Green onions

2 cloves garlic


Pour 3 boxes of broth into soup pot, place over high heat and cover. Monitor the broth and lower the temperature to medium heat or less if it looks like it’s about to boil over.

While the broth heats up, cut the chicken breast into smaller than bite-sized cubes. Chop celery, carrots, zucchini and green onion. Mince onion. Chop parsley. Crush or mince garlic cloves.

Add chicken and vegetables to boiling broth. Bring back to a slow simmer, cover and let cook for 10 minutes.

After ten minutes, add noodles, cover pot. Bring soup back to a boil and cook for time on the bag of the brand you purchased.

Monitor the soup and lower the temperature if it appears as if it’s about to boil over.

Once the noodles have cooked for as long as is noted on the bag, your soup is finished.

Congratulations!!! You just made quick chicken noodle soup. Please go to StepByStepChef.com, put s

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