Description
A quick and easy air fryer version of the classic crack chicken noodle soup, packed with flavor and ready in minutes.
Ingredients
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 cup egg noodles
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
Instructions
- Preheat the air fryer to 350°F (175°C).
- In a large bowl, mix chicken, carrots, celery, onion, garlic, thyme, parsley, salt, and pepper.
- Drizzle with olive oil and toss to coat.
- Transfer the mixture to the air fryer basket and cook for 10 minutes, stirring halfway.
- Add chicken broth and egg noodles. Stir well.
- Cook for another 8-10 minutes until noodles are tender.
- Serve hot.
Notes
- Use rotisserie chicken for quicker prep.
- Adjust seasoning to taste.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Air Fryer
- Cuisine: American