chicken noodle soup
Warm up with a comforting bowl of chicken noodle soup made with love and simple ingredients. Perfect for chilly days and family dinners!
Ingredients
Essential Ingredients:
- 2 tablespoons olive oil – For sautéing the vegetables and adding richness.
- 1 medium onion diced – Adds a subtle, savory base flavor.
- 3 cloves garlic minced – Brings a fragrant, robust touch to the broth.
- 3 large carrots sliced – Sweet and tender, they add color and texture.
- 2 celery stalks chopped – Balances the sweetness with a fresh, crisp bite.
- 8 cups chicken broth – The heart of the soup providing depth and richness.
- 2 cups cooked shredded chicken (preferably rotisserie or leftover) – Tender, juicy, and full of flavor.
- 1 teaspoon dried thyme – A hint of earthiness that complements the broth.
- 1 teaspoon dried parsley – For a touch of herbal brightness.
- 1 bay leaf – Infuses the soup with subtle aromatic warmth.
- Salt and pepper to taste – To season and bring out all the flavors.
- 8 ounces egg noodles – Hearty and satisfying they make every spoonful filling.
Optional Add-Ins:
- 1 cup peas or corn – To add more texture and sweetness.
- 1 teaspoon lemon juice – Brightens the flavor and balances the richness.
- Fresh parsley chopped – A burst of color and freshness for garnish.
Ingredient Tips:
- Use low-sodium chicken broth if you prefer to control the salt content.
- Rotisserie chicken works wonders for both convenience and flavor.
- Swap egg noodles for gluten-free pasta if needed—just be mindful of cooking times.
Instructions
Step 1: Sauté the Aromatics
- In a Dutch pot or a big pot, on med heat, warm up 2 tablespoons of olive oil.
- Add the diced onion, minced garlic, sliced carrots, and chopped celery.
- Sauté for about 5–7 minutes, or until the vegetables are tender and fragrant.
- Stir occasionally to prevent sticking or burning.
- Pro Tip: Use a wooden spoon to scrape up any bits on the bottom of the pot—they add extra flavor to the broth!
Step 2: Build the Broth
- Pour in the chicken broth and bring to a gentle boil.
- Add the dried thyme, dried parsley, bay leaf, salt, and pepper.
- Stir well to combine the flavors.
- Reduce the heat to low, cover, and let simmer for 20 minutes to allow the flavors to meld.
- Flavor Boost: Add a splash of lemon juice for a hint of brightness that cuts through the richness!
Step 3: Cook the Noodles
- While the soup simmers, bring a separate pot of salted water to a boil.
- Cook the egg noodles according to package instructions until just al dente.
- Drain and set aside.
- Why Cook Separately? Cooking noodles separately prevents them from becoming mushy and soaking up too much broth.
Step 4: Combine and Serve
- Add the shredded chicken to the soup and heat through for about 5 minutes.
- Remove the bay leaf and discard.
- Gently stir in the cooked noodles and adjust seasoning if needed.
- Serve hot, garnished with fresh parsley to add color and freshness.
Notes
Nutrition Information (per serving):
- Calories: 250
- Fat: 7g
- Saturated Fat: 2g
- Cholesterol: 60mg
- Sodium: 800mg
- Carbohydrates: 28g
- Fiber: 2g
- Sugar: 3g
- Protein: 20g