Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion (chopped)
- 2 carrots (sliced)
- 2 celery stalks (sliced)
- 3 cloves garlic (minced)
- 8 cups chicken broth
- 2 cups cooked chicken (shredded or diced)
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper (to taste)
- 2 cups egg noodles (or your choice of pasta)
- Juice of 1 lemon (optional, for brightness)
- Fresh parsley (chopped, for garnish)
Instructions
Step 1: Sauté the Vegetables
- Heat Oil: In a large pot, heat the olive oil over medium heat.
- Add Vegetables: Add the chopped onion, sliced carrots, and sliced celery. Sauté for about 5–7 minutes until the vegetables are tender.
- Add Garlic: Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Step 2: Add Broth and Chicken
- Pour in Broth: Add the chicken broth to the pot, along with the cooked chicken, dried thyme, and dried parsley. Season with salt and pepper to taste.
- Bring to Boil: Bring the mixture to a boil.
Step 3: Cook the Noodles
- Add Noodles: Once boiling, add the egg noodles (or pasta of your choice) to the pot.
- Simmer: Reduce the heat and let the soup simmer for about 10–12 minutes, or until the noodles are tender.
Step 4: Finish and Serve
- Add Lemon Juice: If desired, stir in the lemon juice for added brightness.
- Garnish: Serve the soup hot, garnished with fresh chopped parsley.
- Prep Time: 15
- Cook Time: 30