Description
A cozy and comforting chicken noodle soup with shredded chicken, egg noodles, and a flavorful broth that’s perfect for cold days.
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
- 1 teaspoon thyme, dried
- 2 tablespoons parsley, chopped
- Salt, to taste
- Pepper, to taste
Instructions
- Heat a large pot over medium heat and add the diced carrots, celery, and chopped onion. Cook until softened, about 5–7 minutes.
- Stir in the minced garlic and cook for another 1–2 minutes until fragrant.
- Add the cooked, shredded chicken and pour in the chicken broth, mixing well.
- Sprinkle in the dried thyme and season with salt and pepper, then bring the soup to a boil.
- Once boiling, add the egg noodles and cook according to package instructions, approximately 7–10 minutes, until tender.
- Stir in the chopped parsley before serving. Adjust salt and pepper if needed and ladle into bowls.
Notes
This soup is flexible; feel free to use leftover roast chicken or rotisserie for convenience, and you can make it gluten-free with a suitable pasta.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American