Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 3 medium carrots, sliced into rounds
- 2 celery stalks, sliced
- 8 cups chicken broth (homemade or store-bought)
- 2 cups shredded cooked chicken (rotisserie chicken works great)
- 2 cups egg noodles
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Sauté the Vegetables: Heat the olive oil in a large stockpot over medium heat. Add the chopped onion, garlic, carrots, and celery. Cook until the vegetables are tender, about 5-7 minutes. The aroma of garlic and onions cooking is one of my favorite things about starting this soup.
- Add the Broth and Seasonings: Pour in the chicken broth and stir in the dried thyme, parsley, and bay leaf. Bring the mixture to a gentle boil, then reduce the heat to a simmer.
- Cook the Noodles: Add the egg noodles to the pot and let them cook until tender, about 6-8 minutes. Be careful not to overcook them, as they’ll continue to soften in the hot broth.
- Add the Chicken: Stir in the shredded chicken and let it warm through for 2-3 minutes. Taste the soup and adjust the seasoning with salt and pepper as needed.
- Serve: Ladle the soup into bowls and garnish with fresh parsley if desired. Serve it with a slice of crusty bread or a side salad for a complete meal.
Notes
- Don’t Overcook the Noodles: Cook the noodles separately if you’re planning to store leftovers to avoid sogginess.
- Shredded Chicken Shortcut: Rotisserie chicken saves time and adds a delicious flavor.
- Flavor Boost: A squeeze of lemon juice or a dash of soy sauce can enhance the flavor of the broth.
- Meal Prep: This soup freezes well just leave the noodles out until reheating to maintain their texture.