Ingredients
Scale
- 2 cups cooked chicken, shredded (300 g)
- 1 medium onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 6 cups chicken broth (1.4 L)
- 2 cups egg noodles (200 g)
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons olive oil (30 mL)
- Fresh parsley, chopped for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Sauté for about 5 minutes until vegetables are softened.
- Add garlic and thyme, cooking for an additional 1 minute.
- Pour in the chicken broth and bring to a boil.
- Add egg noodles and cook according to package instructions, about 7-10 minutes.
- Stir in the cooked chicken, season with salt and pepper, and cook for another 2-3 minutes until heated through.
- Serve hot, garnished with fresh parsley.
Notes
- You can use rotisserie chicken for quicker preparation.
- Add more vegetables like peas or corn for extra flavor and nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 65 mg
Keywords: chicken noodle soup, homemade soup, comfort food