Description
A warm and hearty chicken noodle soup recipe that delights the senses and warms the soul, perfect for chilly nights.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 8 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
- 2 cups egg noodles
- 1 bay leaf
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion, sliced carrots, and sliced celery into the pot. Sauté until the vegetables have softened, about 5-7 minutes. Stir occasionally to ensure they do not brown.
- Stir in the minced garlic and cook for another minute, allowing the garlic to release its fragrant aroma.
- Pour in the chicken broth and bring the mixture to a boil. Once boiling, add the shredded chicken, dried thyme, dried parsley, salt, pepper, and the bay leaf. Reduce the heat and let it simmer for 15 minutes.
- Add the egg noodles to the pot and cook until tender, about 8-10 minutes. Remove the bay leaf before serving.
Notes
Garnish with fresh parsley if desired. Pairs well with crusty bread or crackers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg