Chicken Noodle Soup

What makes this soup stand out is its simplicity and the ability to bring warmth and comfort to any mealtime. The egg noodles add a delightful texture, while the herbs provide a subtle depth of flavor. This classic recipe is versatile and can be tweaked to your liking, making it a staple in any kitchen.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 4 cups chicken broth
• 2 cups water
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• Salt and pepper to taste
• 2 cups cooked chicken, shredded
• 2 cups egg noodles
• 2 tablespoons fresh parsley, chopped

Directions:

1. In a large pot, heat the olive oil over medium heat.
2. Add the onion, carrots, and celery. Sauté until the vegetables are soft, about 5 minutes.
3. Pour in the chicken broth and water. Add thyme, rosemary, bay leaf, salt, and pepper.
4. Bring to a boil, then reduce heat and simmer for 20 minutes.
5. Add the shredded chicken and egg noodles. Cook for 10 minutes or until the noodles are tender.
6. Remove the bay leaf and stir in the fresh parsley before serving.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes

Kcal: 275 kcal | Servings: 4 servings