Description
A comforting and hearty chicken soup filled with tender chicken, vegetables, and egg noodles, seasoned with thyme and parsley for a warm and satisfying meal perfect for any occasion.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 celery stalks, sliced
- 2 medium carrots, peeled and sliced
- 3 garlic cloves, minced
- 8 cups chicken stock
- 2 cups cooked, shredded chicken
- 1 cup egg noodles (or pasta of choice)
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Sauté vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion, sliced celery, and carrots. Sauté for 5-7 minutes, until the vegetables are softened.
- Add garlic and seasoning: Add the minced garlic, dried thyme, and dried parsley. Stir and cook for another 1-2 minutes, allowing the garlic to become fragrant.
- Simmer soup base: Pour in the chicken stock and bring the mixture to a boil. Reduce the heat and let it simmer for 10-15 minutes to let the flavors meld.
- Add chicken and noodles: Stir in the cooked shredded chicken and egg noodles. Continue simmering until the noodles are tender, about 10 minutes.
- Season: Add salt and pepper to taste.
- Serve: Ladle the soup into bowls and garnish with freshly chopped parsley.
Notes
- For a thicker soup, you can add more noodles or even a small amount of potato.
- This recipe can be made ahead and stored in the refrigerator for up to 3 days. The noodles may absorb some of the liquid, so you may need to add extra broth when reheating.
- You can use any type of cooked chicken, whether it’s from a rotisserie or leftovers from another meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American