Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 medium carrots, sliced
- 3 stalks celery, chopped
- 3 cloves garlic, minced
- 8 cups chicken broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 3 cups cooked chicken, shredded
- 3 cups egg noodles
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Sauté for 6 to 8 minutes until softened. Add garlic and cook for 1 minute.
- Pour in chicken broth. Add bay leaf and thyme. Bring to a gentle boil.
- Stir in shredded chicken and noodles. Reduce heat to medium-low.
- Simmer for 10 to 12 minutes until noodles are tender.
- Season with salt and pepper. Remove bay leaf. Stir in parsley and optional lemon juice.
- Ladle into bowls and serve hot.
Notes
- Use rotisserie chicken to save time and add flavor.
- Add noodles just before serving to avoid overcooking if storing.
- A squeeze of lemon juice can brighten the flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 bowl
- Calories: 275
- Sugar: 4g
- Sodium: 800mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 60mg
Keywords: chicken soup, noodle soup, comfort food, easy soup recipe, homemade soup