Description
Classic home made chicken noodle soup made with fresh vegetables, shredded chicken, and egg noodles. Cozy, simple, and full of flavor.
Ingredients
1 tablespoon olive oil
1 medium yellow onion, diced
3 garlic cloves, minced
3 large carrots, sliced
2 celery stalks, chopped
8 cups low-sodium chicken broth
2 cups cooked chicken breast, shredded
2 cups egg noodles
1 teaspoon dried thyme
1 teaspoon dried parsley or 1 tablespoon fresh
Salt and pepper to taste
1 bay leaf (optional)
1 tablespoon fresh lemon juice
Instructions
1. Heat olive oil in a large pot. Add diced onions and sauté 4 minutes.
2. Stir in garlic, carrots, and celery. Cook 5 minutes.
3. Add broth, thyme, parsley, and bay leaf. Bring to a boil.
4. Reduce heat and simmer 15 minutes.
5. Add chicken and egg noodles. Simmer 10 minutes until noodles are tender.
Notes
Add more broth if soup thickens during storage.
Use rotisserie chicken for convenience.
Freeze without noodles to avoid mushy texture.
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Nutrition
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