Description
A soothing bowl of chicken noodle soup that brings comfort and warmth, perfect for cozy nights or when you’re feeling under the weather.
Ingredients
- 2 cups chicken breast (cooked and shredded)
- 2 cups egg noodles (uncooked)
- 1 cup carrots (diced)
- 1 cup celery (diced)
- 1 medium onion (chopped)
- 3 cloves garlic (minced)
- 6 cups chicken broth (low-sodium recommended)
- 1 teaspoon thyme (dried)
- 2 tablespoons parsley (chopped)
- Salt to taste
- Pepper to taste
Instructions
- Heat a large pot over medium heat. Add the diced carrots, celery, and chopped onion, cooking until the vegetables soften, about 5-7 minutes.
- Stir in the minced garlic and cook for another 1-2 minutes, until fragrant.
- Add the cooked, shredded chicken to the pot, followed by the low-sodium chicken broth. Stir well to combine.
- Sprinkle in the thyme, and add salt and pepper to taste. Bring the mixture to a boil.
- Once boiling, add the uncooked egg noodles. Cook according to package instructions, usually around 7-10 minutes, until the noodles are tender.
- After the noodles are cooked, stir in the chopped parsley for a pop of color and freshness.
Notes
For optimal texture, cook noodles separately if storing leftovers. Adjust seasoning before serving for best results.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American