Chicken Noodle Soup
A comforting and delicious chicken noodle soup recipe that is perfect for any season. Quick to prepare and sure to please a crowd.
Equipment
- 1 Large pot
- 1 Cutting board
- 1 Measuring cups
- 1 Measuring spoons
- 1 Wooden spoon
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 2 stalks celery, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 6 cups chicken broth
- 2 cups cooked chicken, shredded Rotisserie chicken works well.
- 1 cup egg noodles
- to taste salt
- to taste pepper
- 1 bay leaf
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.
- Stir in the minced garlic, sliced carrots, and sliced celery. Cook for another 5 minutes, stirring occasionally.
- Add the dried thyme, dried parsley, and bay leaf, and stir to combine.
- Pour in the chicken broth and bring the mixture to a boil.
- Once boiling, reduce the heat to a simmer and add the shredded chicken and egg noodles.
- Cook for about 10-12 minutes, or until the egg noodles are tender.
- Season with salt and pepper to taste, and remove the bay leaf.
- Serve hot, and enjoy your comforting bowl of chicken noodle soup!
Notes
This soup can be stored in the refrigerator for up to 3 days, and it freezes well for future meals. Just reheat before serving.
For added flavor, you can squeeze some lemon juice or add freshly chopped parsley before serving.