Description
A comforting and classic chicken noodle soup made with tender chicken, hearty vegetables, and egg noodles in a flavorful broth.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 8 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 cups egg noodles
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic; sauté for 2-3 minutes until softened.
- Add carrots and celery; cook for 5 minutes, stirring occasionally.
- Pour in chicken broth and add shredded chicken, thyme, bay leaf, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add egg noodles and cook for another 8-10 minutes until noodles are tender.
- Remove bay leaf and stir in fresh parsley if using.
- Serve hot and enjoy!
Notes
- Use rotisserie chicken for convenience.
- Adjust seasoning to taste.
- Soup can be stored in the fridge for up to 4 days.
- Add a squeeze of lemon for extra brightness.
Nutrition
- Serving Size: 1.5 cups
- Calories: 220
- Sugar: 3g
- Sodium: 700mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 45mg
