Nothing beats a classic chicken noodle soup on a cold day or when you’re feeling under the weather. This recipe captures the warmth and comfort of a homemade broth with tender pieces of chicken, hearty vegetables, and soft egg noodles.
Ingredients:
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 8 cups chicken broth
- 2-3 cups shredded cooked chicken (rotisserie works great)
- 2 cups egg noodles
- 1 bay leaf
- 1 tsp dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions:
- In a large pot, heat the olive oil over medium heat. Add onion, carrots, and celery, and cook until softened (about 5 minutes). Add garlic and cook for another minute.
- Pour in the chicken broth and bring to a boil. Add the bay leaf, thyme, salt, and pepper.
- Stir in the egg noodles and cook according to package instructions (usually about 8 minutes).
- Add the cooked chicken and heat through for another 5 minutes.
- Remove the bay leaf, adjust seasoning if necessary, and serve garnished with fresh parsley.
