Quick and Easy 30 Minute Chicken Noodle Soup




  1. Melt butter in a large dutch oven over medium high heat. Add onion, shallots, carrots, celery, and thyme, and cook for 5-7 minutes until veggies start to soften.  Add garlic and cook another minute, until fragrant.
  2. Pour in broth, season with salt and pepper, and add bay leaves. Bring to a boil, add raw chicken breasts, reduce heat and simmer for 10-15 minutes, until chicken is cooked through.
  3. Remove cooked chicken and add to stand mixer or cutting board to shred; shred and set aside.
  4. Add noddles to pot, return to a boil until noodles are cooked to your liking.
  5. Remove thyme sprigs and bay leaves; discard.  Now add chicken back to pot and adjust salt and pepper at this time.
  6. Serve hot in bowls garnished with fresh parsley or thyme and saltines on the side.
  7. ENJOY!!!
  8. Add chicken back to pot
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