Ingredients
Vegetables and Aromatics
- 1 tbsp olive oil
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 cloves garlic, minced
Soup Base
- 8 cups chicken broth
- 1 tsp thyme
- Salt and pepper to taste
Main Ingredients
- 2 cups shredded cooked chicken
- 2 cups egg noodles
Garnish
- Fresh parsley for garnish
Instructions
- Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion, sliced carrots, and sliced celery. Sauté for about 5 minutes until the vegetables soften and the onion becomes translucent.
- Add Garlic and Broth: Stir in the minced garlic and cook for an additional minute until fragrant. Pour in the chicken broth, then add the shredded chicken, thyme, salt, and pepper. Increase the heat to bring the mixture to a boil.
- Cook the Noodles: Once boiling, add the egg noodles to the pot. Reduce the heat slightly and simmer the soup for 8 to 10 minutes, or until the noodles are tender but not mushy.
- Finish and Serve: Taste the soup and adjust seasoning with more salt and pepper if needed. Ladle the soup into bowls and garnish with fresh parsley before serving.
Notes
- Use leftover rotisserie chicken for convenience and enhanced flavor.
- For a bright citrus note, add a squeeze of fresh lemon juice just before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup / Dinner
- Method: Stovetop
- Cuisine: American
