Chicken Noodle Soup
Cuisine: American
Dietary: None
Ingredients
- 2 cups cooked, shredded chicken
- 8 cups chicken broth
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 carrots, peeled and chopped
- 2 celery sticks, chopped
- 3 cloves garlic, minced
- 1 cup egg noodles (or preferred pasta)
- 1 tsp dried thyme
- 1 tsp salt (to taste)
- 1/2 tsp black pepper (to taste)
- Optional, fresh parsley
Instructions
- Heat 2 tbsp olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5 minutes until softened.
- Add the minced garlic and cook for another 1 minute, stirring frequently.
- Pour in 8 cups chicken broth, then add the dried thyme, salt, and black pepper. Bring to a simmer and cook for about 10-15 minutes until the vegetables are tender.
- Stir in the shredded chicken and egg noodles. Cook for another 8-10 minutes, or until the noodles are tender.
- Adjust the seasoning if needed, adding more salt, pepper, or thyme to your liking. Garnish with fresh parsley if desired. Enjoy!