What is the best way to chop up the veggies to be the right size?

I usually just drop everything in my u003cspan data-tasty-link-remove=u00221u0022 class=u0022tasty-linku0022u003efood processoru003c/spanu003e and pulse it a few times - you want small bite sized chunks. You can of course also do this the old fashioned way with a knife and a cutting board.

How do I shred chicken?

You can either use two forks or (if you are me) your own clean fingers! Aim for pieces the size of a soup spoon. We don't recommend the food processor for shredding the chicken - it will make it too shredded and pasty.

Can I add other veggies?

That's another beautiful thing about this soup - you can mix and match anything you like. Have a celery disliker in your house? Just double up on the carrots. Toss in some baby spinach, or some peas. Etcetera and so on!

How long does this soup keep for?

It will be delicious saved in the fridge for two to three days. The pasta may soak up some of the broth, so just add a little more broth when you are heating it up.

Have a question that I didn't cover?

Pop your question in the comments section below and I will answer pronto!

Easiest 15 Minute Chicken Noodle Soup Recipe

Name: Quick and Easy Chicken Noodle Soup
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Cuisine: American
Ingredients: 2 cups shredded cooked chicken4 cups chicken broth2 large carrots, sliced2 stalks celery, sliced1 leek, sliced, or 1 sweet onion, peeled and chopped1 cup short pasta (bow-ties, egg noodles, etc.)½ cup chopped fresh parsley (optional)Salt and pepper to taste

Quick and Easy Chicken Noodle Soup

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5 from 3 reviews

This quick and easy chicken noodle soup recipe is packed with tender chicken, veggies, and pasta in a flavorful broth. Ready in just 15 minutes, it’s the perfect comforting dinner for busy weeknights!

Author: Kate Morgan Jackson
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 4 1x
Category: Lunch
Method: Stovetop
Cuisine: American
Diet: Low Lactose

Ingredients

Scale

2 cups shredded cooked chicken4 cups chicken broth2 large carrots, sliced2 stalks celery, sliced1 leek, sliced, or 1 sweet onion, peeled and chopped1 cup short pasta (bow-ties, egg noodles, etc.)½ cup chopped fresh parsley (optional)Salt and pepper to taste

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Instructions

Heat the chicken broth in a large pot over medium-high heat until simmering. Add the carrots, celery, leek or onion, and pasta. Simmer until the pasta is tender, about 10 minutes, depending on the type of pasta.
Stir in the shredded cooked chicken and parsley, if using. Cook just until the chicken is heated through. Taste and add salt and pepper as needed.
Ladle into bowls and serve. Homemade chicken noodle soup in 15 minutes. You did it!

Notes

- Chicken: You need shredded cooked chicken for this recipe, and it can be either chicken breasts or chicken thighs (it can also be turkey!). It’s the perfect way to use up leftover chicken, and if you don’t have any of that, grab a cooked rotisserie chicken at your supermarket.

- Chicken Broth: We recommend the variety in the box (instead of the can) although either will work. Boxed chicken broth is in the regular soup aisle of the supermarket.

- Pasta: Any short pasta will work! Egg noodles, bow-ties, elbows – we like to use this recipe as a way to clean out those almost-empty boxes of pasta in our pantry.

- Veggies: Feel free to mix and match! Peas, corn or whatever else you have around will all work…just make sure they are either already pre-cooked or that they spend enough time in the simmering broth to be tender.

Find it online: https://www.framedcooks.com/best-easiest-quickest-chicken-noodle/