Description
A simple and savory chicken noodle soup made with tender vegetables, shredded chicken, and egg noodles, perfect for cozy nights.
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 the 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, stirring constantly.
- 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 to a gentle simmer.
- Once simmering, add the shredded cooked chicken to the pot and let it mingle for about 5 minutes.
- Stir in the egg noodles and cook according to package instructions, usually around 6–8 minutes, until tender. Garnish with chopped fresh parsley before serving.
Notes
Use pre-cooked shredded chicken for convenience. Adjust seasoning based on taste, especially after adding noodles.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American