Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion (chopped)
- 2 carrots (sliced)
- 2 celery stalks (sliced)
- 3 cloves garlic (minced)
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 bay leaf
- 6 cups chicken broth
- 2 cups cooked chicken (shredded or diced)
- 1 cup egg noodles (or any pasta of your choice)
- Salt and pepper (to taste)
- Fresh parsley (chopped, for garnish)
Instructions
Step 1: Sauté the Vegetables
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion, carrots, and celery. Sauté for 5–7 minutes, or until the vegetables are softened.
- Stir in the minced garlic and cook for an additional 1 minute.
Step 2: Add Seasonings and Broth
- Stir in the dried thyme, dried parsley, and bay leaf.
- Add the chicken broth to the pot and bring to a boil.
Step 3: Add Chicken and Noodles
- Once the broth is boiling, add the cooked chicken.
- Stir in the egg noodles and cook according to package instructions, about 8–10 minutes, until the noodles are tender.
Step 4: Season and Serve
- Taste the soup and season with salt and pepper as needed. Remove the bay leaf before serving.
- Serve hot, garnished with fresh chopped parsley.
- Prep Time: 15
- Cook Time: 35