Description
A comforting and hearty classic chicken noodle soup, perfect for any day.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 8 cups chicken broth
- 2 cups water
- 1 bay leaf
- 1 teaspoon dried thyme
- 2 cups cooked chicken, shredded
- 2 cups egg noodles
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Cook until softened, about 5 minutes.
- Stir in garlic and cook for another minute.
- Pour in chicken broth and water. Add bay leaf and thyme. Bring to a boil.
- Reduce heat to a simmer and add shredded chicken and egg noodles. Cook until noodles are tender, about 10 minutes.
- Season with salt and pepper to taste. Remove bay leaf.
- Stir in fresh parsley before serving.
Notes
- Use rotisserie chicken for a quick and easy option.
- You can add other vegetables like peas or green beans if desired.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- 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: 50mg