Chicken Noodle Soup
Ingredients
-
1
tbsp
olive oil
-
1
medium
onion (diced)
-
2
large
carrots (peeled and chopped)
-
2
stalks
celery (washed and chopped)
-
2
cloves
garlic (minced)
-
6
cups
chicken broth
-
2
cups
cooked chicken (shredded or diced)
-
1
leaf
bay leaf
-
1
tsp
dried thyme
-
1
cup
whole-grain noodles
-
to taste
salt
-
to taste
pepper
-
to garnish
chopped fresh parsley
Instructions
- Heat olive oil in a large pot over medium heat and sauté diced onion, sliced carrots, and sliced celery for about 5 minutes until softened.
- Add minced garlic and sauté for 1 minute until fragrant.
- Pour in chicken broth, add cooked chicken, bay leaf, and dried thyme. Bring to a boil, then reduce heat to low and simmer for 15 to 20 minutes.
- Cook egg noodles separately according to package directions, then drain and set aside.
- Remove bay leaf from the soup and season with salt and pepper to taste.
- Divide noodles among serving bowls and ladle hot chicken soup over them.
- Garnish with chopped fresh parsley and serve.
Nutrition Facts (estimated)
Servings
6
Calories
168
Total fat
6g
Total carbohydrates
13g
Total protein
14g
Sodium
934mg
Cholesterol
40mg
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