Description
A quick and comforting chicken noodle soup, packed with tender chicken, hearty vegetables, and chewy egg noodles in a savory broth.
Ingredients
- 2 tablespoons olive oil or butter
- 1 medium onion, diced small
- 2 medium carrots, sliced into coins
- 2 stalks celery, sliced thinly
- 2 cloves garlic, minced
- 6 cups chicken broth, preferably low-sodium
- 2 cups shredded cooked chicken
- 8 ounces wide egg noodles
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- Sauté the vegetables in a pot with olive oil or butter over medium heat until tender, about 5-7 minutes.
- Add garlic and sauté for an additional minute.
- Pour in the chicken broth, bay leaf, and thyme, stirring to combine.
- Incorporate chicken and noodles into the pot once boiling, stirring well.
- Season the soup with salt and pepper once noodles are tender, about 8-10 minutes.
- Serve the soup in bowls, garnished with chopped parsley.
Notes
For a gluten-free version, substitute egg noodles with gluten-free noodles or rice. Consider adding a splash of lemon juice for brightness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American