Chicken Noodle Soup

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 4 cups chicken broth
• 1 cup water
• 1/2 teaspoon thyme
• 1/2 teaspoon parsley
• 2 cups shredded cooked chicken (ensure 165°F internal temperature)
• 1 cup egg noodles
• Salt and pepper to taste

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook until softened.
2. 2 Stir in chicken broth, water, thyme, and parsley. Bring to a boil.
3. 3 Add cooked chicken and egg noodles to the pot. Reduce heat and simmer until noodles are tender.
4. 4 Season with salt and pepper to taste. Serve hot.

Nutrition

Tips

• Use rotisserie chicken for a quicker prep.
• For extra flavor, sauté aromatics longer until golden.
• Substitute egg noodles with rice or another pasta of choice.
• Add a bay leaf while simmering for deeper flavor, remove before serving.

Storage

Refrigerate in an airtight container for up to 4 days. Freeze for up to 3 months. Reheat gently on the stove.

Serving Suggestions

• Serve with warm crusty bread.
• Pair with a side salad for a complete meal.
• Top with fresh parsley for garnish.
• Add a sprinkle of Parmesan cheese for extra richness.

FAQ