Description
A comforting and hearty chicken noodle soup made with tender chicken, fresh vegetables, and egg noodles, perfect for two servings.
Ingredients
1 tablespoon olive oil
1/2 cup chopped yellow onion
1/2 cup chopped celery (about 1 stalk)
1/2 cup chopped carrot (about 1 medium carrot)
2 cloves garlic, minced
4 cups low-sodium chicken broth
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
1/4 teaspoon black pepper
1/4 teaspoon salt
1 cup cooked shredded chicken breast
1 cup egg noodles
1 tablespoon chopped fresh parsley
Instructions
Heat olive oil in a medium pot over medium heat.
Add chopped onion, celery, and carrot to the pot and sauté for 5-6 minutes 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, salt, and black pepper.
Bring the soup to a boil, then reduce heat to medium-low and simmer for 10 minutes.
Add the egg noodles and cook for 6-8 minutes until noodles are tender.
Stir in the cooked shredded chicken and heat through for 2-3 minutes.
Remove from heat and stir in fresh parsley.
Ladle the soup into bowls and serve hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes