Description
A comforting bowl of homemade chicken noodle soup packed with tender chicken, soft egg noodles, and fresh vegetables.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 cups egg noodles
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, sliced carrots, and sliced celery. Sauté until the vegetables are soft, about 5 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Pour in the chicken broth and bring the mixture to a boil.
- Add the shredded chicken, thyme, bay leaf, and egg noodles to the pot.
- Reduce the heat and let it simmer until the noodles are cooked, about 6-8 minutes.
- Season with salt and pepper to taste.
- Remove the bay leaf and serve hot, garnished with fresh parsley.
Notes
For a quicker option, use rotisserie chicken. For a vegetarian version, substitute the chicken broth with vegetable broth and add extra vegetables like mushrooms or potatoes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg