Description
A warm and comforting chicken noodle soup that’s perfect for chilly evenings and cozy family dinners.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 medium carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 2 cups cooked chicken, shredded
- 6 ounces (170 g) egg noodles (dry)
- 8 cups (2 L) chicken broth (use low-sodium if preferred)
- 1 bay leaf
- 1 teaspoon fresh thyme (or 1/2 tsp dried thyme)
- Salt and pepper, to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Place a large pot over medium heat and add the olive oil.
- Add the diced onion, carrots, and celery. Sauté for 5–7 minutes until softened and translucent.
- Add the minced garlic and cook for 1 more minute until fragrant.
- Pour in the chicken broth, then add the bay leaf and thyme. Bring to a gentle boil.
- Add the shredded cooked chicken and the egg noodles. Stir well to distribute.
- Reduce heat and simmer for 10–12 minutes until the noodles are tender and flavors meld. Season with salt and pepper.
- Stir in the chopped parsley and remove the bay leaf. Ladle into bowls and serve hot.
Notes
For a lighter soup, use low-sodium or homemade broth. Consider adding fresh herbs at the end for brightness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 3g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 30mg