Chicken Noodle Soup with Chips is the New Healthy Lunchtime Favorite

Picture this: you're at work, it's lunchtime, and you realize that you didn't bring anything to eat. You could go out and get something, but you don't really want to spend the money or time. What do you do?

If you have a stove or microwave at your office, then you can make chicken noodle soup with chips! This is a new and delicious twist on the old classic. Here's how to do it:

1. Start by boiling water in a pot on the stove. Add some chicken breasts and noodles, and let them cook until they're done.

2. Once the chicken and noodles are done, take them out of the pot and set them aside.

3. In the same pot, add some butter or margarine, onions, celery, and garlic. Let these cook until they're soft.

4. Add the cooked chicken and noodles back into the pot, along with some chicken broth or bouillon cubes. Let everything cook together for a few more minutes.

5. Finally, add some salt and pepper to taste, and serve with chips on the side!

This is a great recipe for a healthy and filling lunchtime meal. The chicken and noodles are packed with protein, while the chips provide some carbs and healthy fats. Plus, this dish is easy to customize based on your own preferences. If you don't like boiled chickens or celery, for example, feel free to leave them out of the recipe altogether!

Warm Up with this Comforting Chicken Noodle Soup with Chips Recipe

The temperature is beginning to drop and we're all looking for ways to warm up. One of the best comfort foods around is chicken noodle soup. It's easy to make, relatively healthy, and always hits the spot on a cold day.

We've got a great recipe for you that will take your soup up a notch. We'll be using oven-baked chips as a topping. They add a delicious crunch and flavor that takes this soup from good to great!

Ingredients: 1 tablespoon olive oil 1 onion, diced 1 carrot, diced 1 celery stalk, diced 3 cloves garlic, minced 6 cups chicken stock 2 cups wide egg noodles 2 cups cooked shredded chicken 1/2 teaspoon dried thyme Salt and pepper, to taste Optional toppings: Chips, grated Parmesan cheese, chopped fresh parsley Instructions:

1)  In a large pot or Dutch oven, heat the oil over medium heat. Add the onion, carrot, celery, and garlic and cook until softened, about 5 minutes.    2)  Add the stock and noodles and bring to a boil. Reduce the heat to low and simmer until the noodles are cooked through, about 10 minutes.    3)  Add the chicken and thyme and season with salt and pepper to taste. Ladle into bowls and top with chips, Parmesan cheese, and chopped parsley if desired.  

Quick and Easy: Chicken Noodle Soup with Chips for Dinner Tonight

It's cold outside. The leaves are falling from the trees, the days are shorter, and there's a definite nip in the air. It's the perfect time for a bowl of steaming hot soup.

There are lots of different kinds of soup you could make, but today we're going to focus on chicken noodle soup. This is one of the easiest soups to make, and it's always popular with kids and adults alike. Plus, it's hearty and filling, so it's perfect for a chilly autumn evening.

Here's what you'll need:

1 lb cooked chicken, chopped into small pieces

1 onion, chopped

3 carrots, peeled and chopped

3 celery stalks, chopped

2 quarts chicken broth or stock

1/2 teaspoon dried thyme leaves

salt and pepper to taste

8 oz egg noodles, cooked according to package instructions

For toppings:    cheddar cheese, shredded    green onions, chopped    hard boiled eggs, quartered    crushed potato chips or pretzels    To make the soup:  In a large pot or Dutch oven over medium heat, sauté the onion in a bit of oil until softened. Add the carrots and celery and cook for another 5 minutes until everything is tender. Pour in the chicken broth or stock and stir in the thyme leaves, salt and pepper to taste. Bring to a simmer then add the cooked chicken and egg noodles. Cook for another 5-10 minutes until everything is nice and hot.   To serve: Ladle the soup into bowls and top with some shredded cheddar cheese, chopped green onions, hard boiled eggs sliced in quarters, and some crushed potato chips or pretzels. Enjoy!  

Make-Ahead: Chicken Noodle Soup with Chips Supper for a Busy Day

It's a familiar story: the day starts out with good intentions, but before you know it, the clock is ticking and it's time to figure out dinner. If you're in a hurry, there's nothing like a quick and easy chicken noodle soup. And if you can make it ahead of time, even better!

This recipe for chicken noodle soup with chips is perfect for a busy day. It takes just minutes to put together, and you can make it ahead of time and store it in the fridge or freezer. The best part? It's delicious and nutritious, and your family will love it!

Here's what you need:

1 pound boneless, skinless chicken breasts 1 large onion, chopped 3 carrots, peeled and sliced 3 celery stalks, sliced 4 cups chicken broth 1 teaspoon dried thyme leaves 1 bay leaf 2 cups egg noodles Salt and pepper to taste Grated Parmesan cheese for serving (optional) Directions:

In a large pot or Dutch oven over medium heat, cook the chicken breasts until browned on both sides. Remove from the pot and set aside. Add the onion, carrots, celery, chicken broth, thyme leaves, bay leaf, and egg noodles to the pot. Season with salt and pepper to taste. Bring to a boil over high heat. Reduce the heat to low and simmer for 10 minutes. Add the chicken breasts back to the pot and simmer for another 5 minutes until cooked through. Discard the bay leaf. Serve with grated Parmesan cheese if desired. Enjoy!

Packed with Protein: Chicken Noodle Soup with Chips for a Nutritious Meal

Just because it's cold outside doesn't mean you can't enjoy a delicious and nutritious bowl of soup. This chicken noodle soup is packed with protein from the chicken and noodles, and it's topped with salty chips for a bit of crunch.

Ingredients:

-1 rotisserie chicken, shredded -1 onion, diced -1 carrots, peeled and diced -1 stalk celery, diced -3 cloves garlic, minced -6 cups chicken broth -1 bay leaf -1/2 teaspoon dried thyme -salt and pepper, to taste -8 ounces egg noodles -1/2 cup shredded cheddar cheese -1/2 cup chopped green onions -1/2 cup crispy potato chips Instructions:

In a large pot or Dutch oven, sauté onion, carrots, celery, and garlic in olive oil until softened. Add chicken broth, bay leaf, thyme, salt and pepper. Bring to a boil then add egg noodles. Cook according to package instructions. Once noodles are cooked through, remove from heat and stir in cheddar cheese, green onions, and shredded chicken. Serve with a handful of chips on top. Enjoy!