Description
A comforting and classic chicken noodle soup perfect for cold weather and cozy nights.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 2 celery stalks, chopped
- 8 cups chicken broth
- 2 cups cooked chicken, shredded
- 2 cups egg noodles
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion, minced garlic, sliced carrots, and chopped celery. Sauté for about 5-7 minutes.
- Pour in the chicken broth, then add the shredded chicken, thyme, bay leaf, and season with salt and pepper. Bring to a gentle boil.
- Add the egg noodles and reduce the heat to a simmer. Cook for about 10 minutes, or until the noodles are tender.
- Remove the bay leaf and taste the soup. Adjust seasoning with salt or pepper if needed.
- Sprinkle fresh parsley over the top before serving.
Notes
Consider using pre-cooked chicken to save time. For vegetarian options, substitute chicken with lentils or tofu.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg