Ingredients:
- 2 tablespoons olive oil
- 1 cup chopped onion
- 1 cup diced carrots
- 1 cup diced celery
- 2 garlic cloves, minced
- 8 cups chicken broth
- 2 cups cooked, shredded chicken (preferably from a rotisserie chicken)
- 2 cups egg noodles
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
- Optional: chopped fresh parsley for garnish
Equipment:
- Large pot
- Knife and cutting board
- Measuring cups and spoons
Ingredients:
- 2 tablespoons olive oil
- 1 cup chopped onion
- 1 cup diced carrots
- 1 cup diced celery
- 2 garlic cloves, minced
- 8 cups chicken broth
- 2 cups cooked, shredded chicken (preferably from a rotisserie chicken)
- 2 cups egg noodles
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
- Optional: chopped fresh parsley for garnish
Equipment:
- Large pot
- Knife and cutting board
- Measuring cups and spoons
Instructions:
- Sauté the Vegetables:
- Heat the olive oil in a large pot over medium heat.
- Add the onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Add Broth and Simmer:
- Pour the chicken broth into the pot. Increase the heat to bring the mixture to a boil.
- Once boiling, lower the heat and let it simmer for about 15 minutes, or until the vegetables are tender.
- Add Chicken and Noodles:
- Add the shredded chicken and egg noodles to the pot.
- Continue to simmer until the noodles are cooked, about 10 minutes.
- Season the Soup:
- Stir in the dried thyme and dried parsley. Season with salt and pepper to taste.
- Adjust the seasoning and herbs according to your preference.
- Serve:
- Ladle the soup into bowls.
- Garnish with chopped fresh parsley if desired.
Tips:
- Chicken: Using cooked rotisserie chicken saves time and adds flavor. You can also cook chicken breasts or thighs in the soup directly if you start with raw chicken. Simply simmer them in the broth until fully cooked, then remove, shred, and return to the soup.
- Noodles: Add the noodles towards the end of cooking to avoid them becoming too soft or mushy.
- Vegetables: Feel free to add more vegetables like potatoes, peas, or even spinach for added nutrition and flavor.
Instructions:
- Sauté the Vegetables:
- Heat the olive oil in a large pot over medium heat.
- Add the onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Add Broth and Simmer:
- Pour the chicken broth into the pot. Increase the heat to bring the mixture to a boil.
- Once boiling, lower the heat and let it simmer for about 15 minutes, or until the vegetables are tender.
- Add Chicken and Noodles:
- Add the shredded chicken and egg noodles to the pot.
- Continue to simmer until the noodles are cooked, about 10 minutes.
- Season the Soup:
- Stir in the dried thyme and dried parsley. Season with salt and pepper to taste.
- Adjust the seasoning and herbs according to your preference.
- Serve:
- Ladle the soup into bowls.
- Garnish with chopped fresh parsley if desired.
Tips:
- Chicken: Using cooked rotisserie chicken saves time and adds flavor. You can also cook chicken breasts or thighs in the soup directly if you start with raw chicken. Simply simmer them in the broth until fully cooked, then remove, shred, and return to the soup.
- Noodles: Add the noodles towards the end of cooking to avoid them becoming too soft or mushy.
- Vegetables: Feel free to add more vegetables like potatoes, peas, or even spinach for added nutrition and flavor.