Description
A cozy, classic soup made with tender chicken, egg noodles, and hearty vegetables in a flavorful broth—perfect for quick comfort any day.
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs, cooked and shredded
- 6 oz egg noodles
- 2 carrots, diced
- 2 celery stalks, diced
- 1 small onion, diced
- 2 cloves garlic, minced (optional)
- 8 cups chicken broth or stock
- 1 tbsp olive oil or butter
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper
- 1/2 tsp dried thyme
- 1 bay leaf
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Heat olive oil or butter in a large pot over medium heat.
- Sauté onion, carrots, and celery for 5–6 minutes until softened. Add garlic and cook for 1 minute more.
- Pour in chicken broth and add bay leaf, thyme, salt, and pepper. Bring to a boil.
- Stir in egg noodles and cook for 7–8 minutes or until tender.
- Add shredded chicken and simmer for 3–5 minutes until warmed through.
- Remove bay leaf, adjust seasoning, and garnish with parsley before serving.
Notes
- Use rotisserie chicken for convenience.
- Add lemon juice, spinach, or peas for variety.
- Replace noodles with rice or potatoes if preferred.
- Stir in milk or half-and-half for a creamy twist.
- Cook noodles separately if planning to freeze soup.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 700mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 60mg
