Chicken Noodle Soup
A comforting and classic chicken noodle soup perfect for chilly days, packed with tender chicken, savory vegetables, and hearty egg noodles.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: None
Ingredients
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 onion, diced
- 2 cups egg noodles
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Sauté the vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onions, carrots, and celery. Sauté for about 5 minutes, stirring occasionally, until they soften.
- Add spices: Stir in the garlic powder and dried thyme. Cook for an additional minute to release the aroma of the spices.
- Pour in the broth: Add the chicken broth to the pot and bring it to a boil over high heat.
- Cook the noodles: Once boiling, add the egg noodles. Cook according to the package instructions, typically about 6-8 minutes, until they are tender.
- Combine chicken and season: Once the noodles are cooked, reduce the heat to low and add the shredded chicken. Season with salt and pepper to taste. Allow it to simmer for an additional 3-5 minutes until heated through.
- Serve warm: Ladle the soup into bowls and enjoy it warm, garnished with fresh herbs if desired.
Notes
Use any leftover rotisserie chicken or boiled chicken for a shortcut. For additional flavor, consider adding herbs like parsley or a splash of lemon juice before serving. Feel free to substitute the egg noodles with whole wheat or gluten-free options, but adjust cooking times as necessary.