Ingredients
Scale
- 1 pound chicken breast, cooked and shredded
- 8 cups chicken broth
- 2 cups egg noodles
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 1 teaspoon paprika
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add onions, carrots, and celery; sauté until tender.
- Stir in garlic and cook for an additional minute.
- Add chicken broth and bring to a boil.
- Mix in egg noodles and cook until tender.
- Add shredded chicken and spices; simmer for 10 minutes.
- Season with salt and pepper to taste before serving.
Notes
- For extra spice, add more red pepper flakes.
- This soup can be refrigerated for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg