Description
A quick and comforting chicken noodle soup made with sautéed vegetables and tender egg noodles.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 cup egg noodles
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onions, carrots, and celery; cook until softened, about 5 minutes.
- Stir in garlic and thyme; cook for 1 minute until fragrant.
- Pour in chicken broth and bring to a boil.
- Add egg noodles and cook according to package instructions, about 7-8 minutes.
- Stir in shredded chicken and simmer until heated through, about 5 more minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
Best eaten fresh the same day; reheat on the stove with a splash of broth if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 4g
- Sodium: 1200mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 30mg