Description
A classic chicken soup filled with tender chicken, vibrant vegetables, and hearty egg noodles, simmered to perfection for a warm and nourishing meal.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 8 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 cups egg noodles
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 4-5 minutes. Incorporate the minced garlic, and sauté for an additional minute.
- Stir in the sliced carrots and celery. Cook, stirring occasionally, for about 5 minutes until the vegetables start to soften.
- Add the chicken broth along with the dried thyme, rosemary, salt, and pepper. Bring the mixture to a gentle simmer.
- Add the shredded cooked chicken to the pot, and let it mingle in the flavors for about 5 minutes.
- Stir in the egg noodles and cook according to package instructions, usually around 6-8 minutes, until tender.
- Taste the soup and adjust the seasonings as necessary before serving.
Notes
Store in an airtight container in the refrigerator for up to 3 days. Best if frozen without noodles.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American