Chicken Noodle Soup (15-Minute Shortcut)

Ingredients

• 2 cups Cooked shredded chicken
• 3 cups Chicken broth
• 1 medium Carrots, thinly sliced
• 1 stalk Celery, thinly sliced
• 4 oz Quick-cook egg noodles
• 1 tsp Olive oil(optional)
• 1 clove Garlic, minced(optional)
• to taste Salt(optional)
• to taste Black pepper(optional)

Instructions

1. 1

   Prep (10 minutes): Thinly slice the carrots and celery; mince the garlic if using; shred or measure the cooked chicken.

2. 2

   Cook (15 minutes): In a pot, warm olive oil over medium heat (if using). Add carrots and celery and cook 5 minutes, stirring occasionally. Add garlic (if using) and cook 30 seconds.

3. 3

   Add broth and bring to a simmer. Simmer 5 minutes to soften the vegetables.

4. 4

   Stir in quick-cook egg noodles and cook according to package directions (about 3–5 minutes) until tender.

5. 5

   Add shredded chicken to heat through (about 1–2 minutes). Season with salt and black pepper to taste and serve.