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Chicken Noodle Soup

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A comforting bowl of Chicken Noodle Soup that embodies warmth and nostalgia, perfect for chilly days.

Ingredients

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  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 8 cups chicken broth
  • 2 cups cooked chicken, shredded
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 2 cups egg noodles
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the chopped onion, diced carrots, and diced celery, and sauté until the vegetables are tender, about 5-7 minutes.
  3. Stir in the minced garlic and cook for 1 minute more.
  4. Pour in the chicken broth, then add the shredded chicken, dried thyme, and bay leaf. Bring to a boil.
  5. Reduce the heat and let the soup simmer for about 20 minutes.
  6. Add the egg noodles and cook according to package instructions, about 7-10 minutes.
  7. Season with salt and pepper to taste.
  8. Remove the bay leaf before serving and garnish with freshly chopped parsley.

Notes

This soup is great paired with crusty bread or a bright side salad. Store leftovers in an airtight container for up to 3-4 days, or freeze for up to 2-3 months.

Nutrition

Find it online: https://doughgirlbylea.com/chicken-noodle-soup-recipe/

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