Description
Easy Chicken Noodle Soup is a comforting classic made simple, featuring tender chicken, hearty vegetables, and delicate egg noodles in a flavorful broth.
Ingredients
- 2 tablespoon olive oil
- 1 cup diced onion
- 1 cup sliced carrots
- 1 cup chopped celery
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 cup chicken broth
- 1 pound chicken breasts or thighs
- 3 sprigs fresh thyme
- 2 bay leaves
- 3 cup egg noodles
- 1/4 cup chopped fresh parsley
Instructions
1. Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the diced onion, sliced carrots, and chopped celery, and sauté for about 4 minutes, or until the onion becomes translucent.
2. Stir in the minced garlic and cook for an additional minute. Then, sprinkle in the dried oregano, salt, and black pepper to season the soup.
3. Pour in the chicken broth and add the chicken along with the fresh thyme sprigs and bay leaves. Bring to a simmer, cover, and cook for about 15 minutes, or until the chicken is cooked through.
4. Remove the chicken from the pot and shred it into bite-sized pieces.
5. Return the shredded chicken to the pot, then add the egg noodles. Cook for 6-7 minutes, stirring occasionally, until the noodles are al dente.
6. Remove the bay leaves, taste the soup, and adjust seasoning if needed. Ladle into bowls, garnish with fresh parsley, and serve hot.
Notes
Use leftover chicken for a quicker meal.
Make it vegetarian by using vegetable broth and extra vegetables.
Freeze soup without noodles for later enjoyment.
Adjust for dietary restrictions with alternative noodles or proteins.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg