Description
Warm up with a bowl of comforting Chicken Noodle Soup made with tender chicken, vegetables, and egg noodles in a flavorful broth.
Ingredients
Scale
For the Soup:
- 1 tablespoon olive oil
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 3 medium carrots (sliced)
- 2 celery stalks (sliced)
- 8 cups chicken broth
- 2 cups shredded cooked chicken (rotisserie or boiled)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 bay leaf
- Salt and pepper to taste
Additional Ingredients:
- 2 cups egg noodles (uncooked)
- 2 tablespoons chopped fresh parsley (optional)
- Juice of 1/2 lemon (optional)
Instructions
- Prepare the Soup: In a large pot, heat olive oil over medium heat. Add diced onion and cook until translucent. Stir in garlic, carrots, and celery; cook until slightly softened.
- Cook the Soup: Pour in chicken broth, add shredded chicken, thyme, oregano, bay leaf, salt, and pepper. Bring to a boil, then simmer for 15 minutes.
- Add Noodles and Serve: Add egg noodles, cook until tender. Remove bay leaf, stir in parsley and lemon juice. Adjust seasoning and serve warm.
Notes
- For a thicker soup, reduce broth by 1 cup or add 1 tablespoon of flour when sautéing the vegetables.
- Leftovers can be stored in the fridge for up to 4 days. Add noodles just before serving to avoid them getting too soft.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 230
- Sugar: 4g
- Sodium: 680mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg
