Description
A comforting and hearty Chicken Noodle Soup recipe perfect for any occasion.
Ingredients
Scale
- 3 tablespoons olive oil
- 1 medium onion, diced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 bay leaf
- 8 ounces egg noodles
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Pour in the chicken broth and bring to a boil.
- Add the shredded chicken, thyme, parsley, and bay leaf. Reduce the heat and let it simmer for 15 minutes.
- Add the egg noodles and cook according to package instructions, usually about 7-10 minutes, until the noodles are tender.
- Season with salt and pepper to taste. Remove the bay leaf before serving.
- Ladle the soup into bowls and garnish with fresh parsley.
Notes
- For extra flavor, add a splash of lemon juice before serving.
- You can substitute rotisserie chicken for cooked chicken to save time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 2g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 50mg