Ingredients
Main Ingredients
- 2 cups cooked shredded chicken
- 1 tbsp butter or oil
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 tsp thyme
- 1 cup egg noodles (optional)
- Salt & pepper to taste
Instructions
- Sauté the Vegetables: Heat the butter or oil in a large pot over medium heat. Add the diced onion, sliced carrots, and celery, and cook until the vegetables are softened, about 5-7 minutes.
- Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant but not browned.
- Add Broth and Chicken: Pour in the chicken broth, then add the shredded chicken and thyme. Stir to combine well.
- Simmer the Soup: Bring the mixture to a gentle simmer. Let it simmer uncovered for 15 minutes to allow the flavors to meld together and the vegetables to fully cook.
- Cook the Noodles: Add the egg noodles to the simmering soup, and cook until the noodles are tender, about 6-8 minutes. Adjust timing if using rice or other noodles.
- Season and Serve: Taste the soup and season with salt and pepper as needed. Serve warm and enjoy your comforting classic chicken soup.
Notes
- Add fresh parsley or dill for an herbal freshness before serving.
- You can substitute rice for noodles to accommodate different preferences or dietary requirements.
- Use butter for richer flavor or oil for a dairy-free version.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
