Chicken Noodle Soup


1 tablespoon olive oil
1 onion, diced
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
1 teaspoon dried rosemary
Salt and black pepper to taste
Fresh parsley, chopped, for garnish (optional)
Lemon wedges for serving (optional)


Sauté Vegetables:
In a large pot, heat olive oil over medium heat. Add diced onion, sliced carrots, sliced celery, and minced garlic. Sauté until the vegetables are softened.
Add Broth and Seasonings:
Pour in chicken broth, and add dried thyme and dried rosemary. Bring the mixture to a simmer.
Cook Chicken:
Add shredded cooked chicken to the pot. Let it simmer for about 10-15 minutes to allow the flavors to meld.
Cook Noodles:
Add egg noodles to the pot and cook according to package instructions until they are tender.
Season the soup with salt and black pepper to taste. Adjust the seasoning as needed.
Ladle the chicken noodle soup into bowls.
Garnish with chopped fresh parsley if desired.
Optionally, serve with lemon wedges on the side for a burst of freshness.
Serve this comforting Chicken Noodle Soup hot, and enjoy its soothing and delicious flavor!
Feel free to customize by adding more vegetables or herbs based on your preferences

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