Description
A heartwarming chicken noodle soup that’s quick to prepare and perfect for chilly evenings.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, sliced
- 2 stalks celery, sliced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 2 cups cooked chicken, shredded
- 8 ounces egg noodles
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Begin by heating the olive oil in a large pot over medium heat.
- Add the chopped onion, sliced carrots, and celery. Cook for about five minutes until they soften.
- Stir in the minced garlic and let it sauté for about one minute.
- Pour in the chicken broth and bring it to a boil.
- Once boiling, add the shredded chicken and egg noodles.
- Season the mixture with dried thyme, salt, and pepper.
- Cook until the noodles are tender, about 7 to 8 minutes.
- Finally, garnish your soup with freshly chopped parsley before serving.
Notes
Substitutions: Use any pasta if you don’t have egg noodles. Fresh vegetables enhance flavor.