Description
A warm and comforting chicken noodle soup made from scratch. Simple ingredients create a healing broth.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 6 cups chicken broth
- 2 cups cooked shredded chicken
- 1 cup egg noodles
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Cook for 5 minutes until softened.
- Stir in garlic and cook for 1 minute.
- Pour in chicken broth. Add thyme, bay leaf, and shredded chicken.
- Bring to a boil. Reduce heat and simmer for 10 minutes.
- Add egg noodles and cook until tender, about 8 minutes.
- Remove bay leaf. Season with salt and pepper.
- Serve hot, garnished with fresh parsley.
Notes
- Use rotisserie chicken to save time.
- Add a squeeze of lemon juice before serving for brightness.
- Stored leftovers keep in the fridge for 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 210
- Sugar: 3g
- Sodium: 780mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 45mg