Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 8 cups chicken broth
- 2 cups cooked shredded chicken
- 1 cup egg noodles
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion, carrots, and celery, and sauté for about 5 minutes.
- Stir in the garlic and thyme, cooking until fragrant.
- Pour in the chicken broth and bring to a boil.
- Add the chicken and noodles, then reduce to a simmer until the noodles are tender.
- Stir in lemon juice and season with salt and pepper.
Notes
- For a richer flavor, use homemade chicken broth.
- You can add other vegetables like peas or corn if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 3g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg