Description
A comforting chicken noodle soup recipe made with fresh vegetables, chicken, and egg noodles.
Ingredients
Scale
- 2 tablespoons olive oil
- 2 ribs celery (chopped)
- 2 carrots (chopped)
- 1 yellow onion (chopped)
- 2 cloves garlic (minced)
- 4 cups low-sodium chicken broth
- ¼ teaspoon ground black pepper
- ¼ teaspoon kosher salt
- ½ teaspoon dried thyme
- ¼ teaspoon dried rosemary
- ¼ teaspoon dried sage
- 1 bay leaf (optional)
- 3 cups dry egg noodles
- 2 cups shredded cooked chicken
- chopped fresh parsley (optional, for garnish)
Instructions
- In a large Dutch oven or pot, heat the olive oil over medium-high heat. Add the celery, carrots and onion. Cook for 5-7 minutes, or until the vegetables are tender.
- Add the garlic and cook for 1 minute more.
- Add the chicken broth and seasonings to the pot and bring to a low boil. Boil for 5-10 minutes, until the vegetables are cooked through.
- Add the egg noodles to the pot and boil for 10 minutes, until the noodles are cooked to al dente, still slightly firm.
- If needed, add an extra cup of water or broth to adjust the consistency of your soup.
- Add the cooked chicken and boil for 2-3 minutes more. Sprinkle salt and pepper to taste.
- Serve while warm and optionally garnish with chopped parsley, crackers, or bread.
Notes
- The bay leaf is optional but adds great flavor to the soup.
- Feel free to adjust the vegetables according to your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 2g
- Sodium: 540mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg