Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 cups egg noodles
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery; sauté until tender.
- Add garlic and cook for an additional minute.
- Pour in chicken broth, then add the shredded chicken, thyme, and bay leaf.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add egg noodles and cook according to package instructions until al dente.
- Season with salt and pepper to taste.
- Remove bay leaf before serving.
Notes
- For extra flavor, add a splash of lemon juice before serving.
- Feel free to add your favorite vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg