Description
A simple and comforting chicken noodle soup recipe.
Ingredients
Scale
- 2 tbsp olive oil
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 6 cups chicken broth
- 2 cups cooked chicken, shredded
- 2 cups egg noodles
- 1 tsp dried thyme
- 1 bay leaf
- 2 tbsp fresh parsley, chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, celery, and garlic. Cook for 5 minutes.
- Season with salt and pepper.
- Pour in chicken broth and bring to a boil.
- Add shredded chicken, noodles, thyme, and bay leaf.
- Simmer for 10 minutes until noodles are tender.
- Remove bay leaf and stir in fresh parsley.
- Serve hot.
Notes
- Use rotisserie chicken for quicker prep.
- Store leftovers in an airtight container for up to 3 days.
- Freeze without noodles for best results.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 45mg
