Description
A comforting chicken noodle soup that’s perfect for chilly evenings or when you’re feeling under the weather.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 8 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
- 3 cups egg noodles
- Fresh parsley for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add the chopped onion, sliced carrots, and sliced celery. Sauté until the vegetables soften, about 5-7 minutes.
- Add minced garlic to the pot and cook for another minute.
- Pour in the chicken broth and bring it to a boil.
- Add the shredded cooked chicken, dried thyme, dried parsley, salt, and pepper to the bubbling broth. Stir together and simmer for 15 minutes.
- Stir in the egg noodles and cook until tender, around 5-7 minutes.
- Serve hot, garnished with fresh parsley if desired.
Notes
Use homemade broth for best flavor. Adjust the seasoning to your taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg