Name: Chicken Noodle Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 2 tablespoons olive oil; 1 medium onion, diced; 2 cloves garlic, minced; 3 medium carrots, peeled and sliced; 2 celery stalks, sliced; 8 cups chicken broth; 2 cups cooked chicken, shredded or diced; 2 cups egg noodles; 1 teaspoon dried thyme; 1 teaspoon dried parsley; 1 bay leaf; Salt and pepper to taste

Ingredients

Scale

For the Soup:

2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
3 medium carrots, peeled and sliced
2 celery stalks, sliced
8 cups chicken broth
2 cups cooked chicken, shredded or diced
2 cups egg noodles
1 teaspoon dried thyme
1 teaspoon dried parsley
1 bay leaf
Salt and pepper to taste

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Instructions

Prepare the Soup Base

Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Sauté for about 5 minutes, stirring occasionally, until the vegetables soften.
Add Broth: Pour in the chicken broth and stir. Add dried thyme, parsley, bay leaf, salt, and pepper. Bring the mixture to a gentle boil.

Cook the Noodles

Simmer: Reduce the heat to low and let the soup simmer for 10 minutes. This allows the flavors to meld together.
Add Noodles: Stir in the egg noodles and cook for an additional 7-10 minutes or until the noodles are tender but not overcooked.

Add the Chicken

Incorporate Chicken: Stir in the cooked chicken and let it heat through for about 5 minutes. Taste the soup and adjust seasoning with additional salt and pepper if needed.

Finishing Touches

Remove Bay Leaf: Take out the bay leaf before serving.
Garnish: Sprinkle with fresh parsley for a burst of color and added flavor.

Prep Time: 10 min.
Cook Time: 35 min.

Nutrition

Serving Size: 6 bowls
Calories: 250 kcal
Carbohydrates: 30g
Fiber: 3g
Protein: 20g