Description
A warm and soothing chicken noodle soup with tender chicken, soft egg noodles, and a savory broth infused with thyme and garlic.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 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
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until the vegetables are tender and the onion is translucent, about 5–7 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant. Pour in chicken broth and bring to a boil.
- Add shredded chicken, egg noodles, thyme, and season with salt and pepper. Reduce the heat to a gentle boil and cook until the noodles are tender, about 8–10 minutes.
- Taste the soup and adjust seasoning if needed. Serve hot, garnished with fresh parsley.
Notes
Use low-sodium broth for better salt control. Cook noodles separately if storing leftovers to prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 550mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 40mg