Description
A comforting and hearty chicken noodle soup that can be made ahead and frozen for easy meals anytime. Packed with tender chicken, vegetables, and egg noodles in a flavorful broth, this soup is perfect for busy days or when you need a warm, homemade meal quickly.
Ingredients
2 tablespoons olive oil
1 medium yellow onion, diced
3 medium carrots, peeled and sliced
3 celery stalks, sliced
3 garlic cloves, minced
8 cups low-sodium chicken broth
2 teaspoons dried thyme
1 teaspoon dried parsley
1/2 teaspoon black pepper
1/2 teaspoon salt
2 bay leaves
3 cups cooked chicken breast, shredded
6 ounces egg noodles
2 tablespoons fresh parsley, chopped
Instructions
Heat olive oil in a large pot over medium heat.
Add diced onion, sliced carrots, and sliced celery. Cook for 5-7 minutes, stirring occasionally, until vegetables are softened.
Add minced garlic and cook for 1 minute until fragrant.
Pour in the chicken broth and stir in dried thyme, dried parsley, black pepper, salt, and bay leaves.
Bring the soup to a boil, then reduce heat and simmer uncovered for 15 minutes.
Add shredded cooked chicken to the pot and stir to combine.
Add egg noodles and cook for 7-8 minutes, or until noodles are tender.
Remove bay leaves from the soup.
Stir in fresh chopped parsley.
Allow the soup to cool completely before dividing into airtight freezer-safe containers.
Label containers with the date and freeze for up to 3 months.
To reheat, thaw overnight in the refrigerator and warm on the stove over medium heat until heated through.
- Prep Time: 20 minutes
- Cook Time: 30 minutes