Description
A quick and comforting chicken noodle soup made with tender chicken, fresh vegetables, and hearty noodles, ready in just 30 minutes.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 bay leaf
- 6 cups chicken broth
- 2 cups cooked chicken, shredded
- 2 cups egg noodles
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onions, carrots, and celery, and sauté until softened, about 5 minutes.
- Stir in the minced garlic, thyme, and bay leaf. Cook for another minute until fragrant.
- Pour in the chicken broth and bring to a gentle boil.
- Add the shredded chicken and egg noodles to the pot. Cook according to the noodle package instructions, about 6-8 minutes, until tender.
- Season with salt and pepper to taste. Remove the bay leaf before serving, and garnish with fresh parsley.
- Ladle the soup into bowls and enjoy!
Notes
For extra nutrition, feel free to add more vegetables or swap the egg noodles for gluten-free options.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4g
- Sodium: 800mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg