Description
Warm and comforting chicken noodle soup that’s easy to make from scratch.
Ingredients
Scale
- 3 cups cooked chicken
- 8 cups chicken broth
- 2 cups egg noodles
- 2 medium carrots, sliced
- 2 stalks celery, chopped
- 1 small onion, diced
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Optional: Parsley, Spinach or Kale, a splash of lemon juice
Instructions
- Heat a large pot over medium heat. Add a splash of olive oil and toss in your diced onion. Sauté for about 3-4 minutes until translucent. Then add garlic, carrots, and celery. Cook until the veggies start to soften.
- Pour in the chicken broth and add the shredded chicken. Bring to a simmer. Toss in dried thyme, season with salt and pepper, and let it bubble for about 15-20 minutes.
- Add your noodles and cook according to package instructions (usually about 8-10 minutes).
- Adjust seasoning if needed. If adding spinach or kale, throw them in right before serving.
Notes
Use good quality broth for the best flavor. Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg