Chicken Noodle Soup
A comforting classic perfect for chilly days, this chicken noodle soup warms both body and spirit with its wholesome and nourishing ingredients.
Ingredients
Soup Base
- 1 tablespoon olive oil For sautéing the vegetables
- 1 medium onion, chopped
- 2 medium carrots, sliced
- 2 stalks celery, sliced
- 2 cloves garlic, minced
Broth and Seasoning
- 6 cups chicken broth Homemade or store-bought
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
Main Ingredients
- 2 cups cooked chicken, shredded Use rotisserie chicken or leftover cooked chicken
- 2 cups egg noodles Can substitute with short pasta
- 1 cup frozen corn (optional)
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat.
- Sauté the chopped onion, carrots, and celery for about 5-7 minutes until they’re tender.
- Add the minced garlic and allow it to cook for another minute.
Cooking
- Pour in the chicken broth and add thyme, parsley, salt, and pepper. Bring to a boil.
- Stir in the cooked chicken and egg noodles. Lower the heat and let it simmer until the noodles are tender, about 8-10 minutes.
- If desired, add the frozen corn and simmer for an additional 2-3 minutes.
- Taste and adjust seasonings as necessary before serving hot.
Notes
Garnish with fresh herbs like parsley or dill. Pairs well with crusty bread or a salad. Store leftovers in an airtight container for up to 3-4 days in the refrigerator, or freeze for up to 3 months.