Description
A warm and hearty chicken noodle soup perfect for any day!
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 6 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 ½ cups egg noodles
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- to taste Salt and pepper
- optional Lemon juice, for garnish
Instructions
- In a large pot, heat olive oil over medium heat.
- Add the diced onion, garlic, carrots, and celery. Sauté for about 5-7 minutes until the vegetables soften.
- Pour in the chicken broth and bring it to a boil.
- Stir in the shredded chicken. Allow the mixture to simmer for 10 minutes.
- Add the egg noodles to the pot. Cook according to package instructions, usually about 6-8 minutes.
- Stir in dried thyme, parsley, salt, and pepper to taste. Adjust seasoning as needed.
- Once the noodles are soft and cooked, remove from heat.
- Ladle the soup into bowls and garnish with a squeeze of lemon juice if desired.
Notes
- This soup is great for leftovers and can be stored in the refrigerator for up to 3 days.
- Feel free to add other vegetables like peas or corn for added nutrition.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: soup
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 900mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg