Description
A quick and comforting chicken noodle soup that can be prepared in just 30 minutes.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 8 ounces egg noodles
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery; sauté until softened.
- Stir in garlic and cook for another minute.
- Pour in chicken broth and bring to a boil.
- Add shredded chicken, thyme, and parsley; simmer for 5 minutes.
- Add egg noodles and cook until tender, about 7-8 minutes.
- Season with salt and pepper to taste.
- Serve hot and enjoy!
Notes
- For a richer flavor, use homemade chicken broth.
- Feel free to add other vegetables like peas or corn.
- This soup can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg