Description
A hearty and comforting chicken noodle soup perfect for chilly nights, packed with vegetables and tender noodles.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- 8 cups chicken broth
- 2 cups cooked chicken, shredded
- 2 cups egg noodles
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup spinach or kale (optional)
- 1 cup bell peppers, chopped (optional)
Instructions
- Heat olive oil over medium heat in a large pot until shimmering.
- Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
- Stir in the garlic and cook for an additional minute until fragrant.
- Pour in the chicken broth and bring to a boil.
- Add cooked chicken, egg noodles, thyme, and season with salt and pepper.
- Reduce the heat and simmer until the noodles are tender, about 7-10 minutes.
- If desired, stir in spinach or kale and bell peppers during the last few minutes of cooking.
- Serve hot.
Notes
Best eaten fresh the same day; reheats well 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: 250
- Sugar: 5g
- Sodium: 800mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg