Chicken Noodle Soup
Discover the ultimate chicken noodle soup stock recipe. A quick, comforting meal with rich flavor that's perfect for busy days or cozy nights.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion chopped
- 2 carrots peeled and sliced
- 2 celery stalks chopped
- 3 cloves garlic minced
- 6 cups chicken broth preferably homemade or low-sodium
- 2 cups cooked shredded chicken (rotisserie chicken works well)
- 2 cups egg noodles or noodles of your choice
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 1 tablespoon fresh parsley chopped (for garnish)
- A squeeze of lemon optional
Instructions
Sauté the Aromatics:
- Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables soften.
Add Garlic and Seasonings:
- Stir in the minced garlic and cook for 1 minute, until fragrant. Add the dried thyme, bay leaf, salt, and pepper, stirring to combine.
Simmer the Broth:
- Pour in the chicken broth and bring the mixture to a simmer. Let it cook for 10-15 minutes, allowing the flavors to meld together.
Add the Chicken and Noodles:
- Add the shredded chicken and egg noodles to the pot. Stir to combine and bring the mixture back to a simmer. Cook for an additional 8-10 minutes, or until the noodles are tender.
Taste and Adjust:
- Taste the soup and adjust the seasoning with more salt and pepper, if needed. Remove the bay leaf and discard.
Garnish and Serve:
- Ladle the soup into bowls and garnish with fresh parsley and a squeeze of lemon, if desired.
Notes
- Calories: 210 kcal
- Fat: 9 g
- Saturated Fat: 4 g
- Cholesterol: 25 mg
- Sodium: 320 mg
- Carbohydrates: 24 g
- Fiber: 2 g
- Sugar: 3 g
- Protein: 10 g