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Description
A comforting and classic chicken noodle soup, packed with vegetables and herbs for a rich, satisfying flavor.
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped carrots (about 2 medium)
- 1 cup chopped celery (about 2 stalks)
- 1 cup chopped yellow onion (about 1 medium)
- 2 cloves garlic, minced
- 6 cups chicken broth
- 2 cups cooked chicken, shredded or diced
- 1 cup wide egg noodles
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add carrots, celery, and onion. Sauté for 5-7 minutes until the vegetables start to soften.
- Add minced garlic and cook for another minute until fragrant.
- Pour in the chicken broth. Add the shredded or diced cooked chicken, dried thyme, dried rosemary, and bay leaf. Bring the soup to a boil.
- Once boiling, reduce the heat to low, cover, and simmer for 10 minutes to allow the flavors to meld.
- Increase the heat slightly to bring the soup back to a gentle simmer. Add the egg noodles and cook according to package directions, usually 5-7 minutes, until al dente.
- Remove the bay leaf. Season the soup with salt and freshly ground black pepper to taste. You may need more salt depending on the sodium content of your broth.
- Ladle the hearty chicken noodle soup into bowls. Garnish with fresh chopped parsley before serving.
Notes
- For a richer flavor, you can use homemade chicken broth.
- If you don’t have fresh parsley, you can omit it or use dried parsley for garnish.
- Adjust seasoning with salt and pepper to your preference.