Cold Fighting Chicken Noodle Soup
A warm and nourishing soup packed with hearty vegetables, tender chicken, and flavorful broth, perfect for lifting your spirits when you’re under the weather.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Dairy-Free, Gluten-Free
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 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 bay leaf
- Salt and pepper to taste
- 2 cups egg noodles
- 2 tablespoons fresh parsley, chopped
Instructions
- Sauté the vegetables: In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery, cooking until softened, about 5-7 minutes. Stir in garlic and cook for another minute until fragrant.
- Add broth and chicken: Pour in chicken broth and add the cooked chicken, thyme, bay leaf, salt, and pepper. Bring the mixture to a boil over high heat.
- Simmer: Once boiling, reduce heat and let it simmer for 10 minutes. This allows the flavors to meld beautifully.
- Cook the noodles: Add the egg noodles and cook according to package instructions until tender, typically about 8-10 minutes.
- Finish the soup: Remove the bay leaf, stir in fresh parsley, and serve hot. Enjoy!
Notes
Don’t overcook the noodles; they will continue to absorb broth. Adjust seasonings as needed, and use quality broth for the best flavor.
Find it online: https://www.chickenmint.com/cold-fighting-chicken-noodle-soup/