Description
A classic chicken noodle soup recipe packed with tender chicken, hearty noodles, and vibrant vegetables in a flavorful broth.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 8 cups chicken broth
- 2 cups cooked chicken, shredded
- 2 cups egg noodles
- Fresh parsley, chopped (optional)
- Lemon wedges (optional)
Instructions
- Sauté the onions with olive oil over medium heat until translucent.
- Add the garlic, carrots, and celery. Cook until softened.
- Sprinkle in thyme and oregano. Season with salt and pepper.
- Pour the chicken broth into the pot. Bring to a gentle boil.
- Add the shredded chicken and egg noodles. Cook until the noodles are tender.
Notes
For a lighter version, use boneless skinless chicken breasts and whole wheat noodles. This soup does not freeze well; consider freezing just the broth base and chicken separately.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American