Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 carrots, diced
- 2 celery stalks, chopped
- 8 cups chicken broth
- 2 cups cooked shredded chicken
- 1 cup egg noodles
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Sauté chopped onions and minced garlic until fragrant and translucent.
- Add diced carrots and chopped celery, cook until vegetables are tender, about 5 minutes.
- Pour in chicken broth and bring to a boil. Add shredded chicken, dried thyme, salt, and pepper.
- Reduce heat and simmer for 20 minutes to develop flavors.
- Add egg noodles and cook until tender, about 8 minutes.
- Taste and adjust seasoning as needed. Garnish with fresh parsley before serving.
Notes
- You can substitute chicken with beans or vegetables for a vegetarian version.
- Use homemade or store-bought chicken broth for richer flavor.
- Feel free to add other vegetables like peas or corn for variation.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Sauté, simmer
- Cuisine: American
- Diet: Easy, Comfort Food
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 250 kcal Kcal
- Sugar: 6g
- Sodium: 900mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 50mg