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Chicken Noodle Soup

A comforting and hearty chicken noodle soup perfect for chilly evenings, made with simple ingredients that warm the heart.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 230
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 pieces carrots, sliced
  • 2 stalks celery, sliced
  • 2 cloves garlic, minced
  • 8 cups chicken broth
  • 2 cups cooked chicken, shredded Preferably high-quality or leftover rotisserie chicken.
  • 1 cup egg noodles Can substitute with rice noodles or whole grain pasta.
  • 1 teaspoon dried thyme Can be substituted with dill or parsley.
  • to taste salt and pepper Add carefully.
  • as needed fresh parsley for garnish Omit or replace with green onions if preferred.

Method
 

Preparation
  1. In a large pot, carefully heat the olive oil over medium heat.
  2. Add the chopped onion, sliced carrots, and sliced celery to the pot. Sauté these together until they soften, for about 5 minutes, stirring occasionally.
  3. Stir in the minced garlic, allowing it to cook for another minute until fragrant.
  4. Pour in the chicken broth and raise the heat to bring the mixture to a boil.
  5. Once boiling, add the shredded chicken, egg noodles, dried thyme, salt, and pepper. Stir everything together and reduce the heat.
  6. Allow the soup to simmer gently until the noodles are cooked through, which will take about 10 minutes.
  7. Before serving, garnish the soup with fresh parsley.

Notes

Store leftovers in the refrigerator for up to 3-4 days in an airtight container. Can freeze for up to 3 months. Reheat on the stovetop or microwave in 30-second increments.