Description
A comforting chicken noodle soup that warms the soul.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups egg noodles
- 1 tablespoon olive oil
- 1 teaspoon thyme (dried or fresh)
- 1 teaspoon parsley (dried or fresh)
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat. Add onion, garlic, carrots, and celery. Sauté until softened, about 5-7 minutes.
- Pour in the chicken broth and bring it to a boil. This will give a great base for the soup.
- Stir in thyme, parsley, salt, and pepper to taste, allowing the flavors to meld together.
- Add your shredded chicken to the pot. Allow the mixture to simmer for about 10 minutes.
- Add the egg noodles and cook until tender, usually around 7-10 minutes.
- Check seasoning and add more salt or pepper if needed.
- Ladle the soup into bowls and enjoy immediately.
Notes
- This soup can be customized with your favorite vegetables.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg