Description
A comforting and hearty Chicken Noodle Soup that’s perfect for family dinners or chilly days.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 3 cups egg noodles
- 2 cups fresh spinach (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery, and sauté for about 5 minutes, or until the vegetables are softened.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Pour in the chicken broth and bring the mixture to a boil.
- Add the shredded chicken, dried thyme, dried rosemary, salt, and pepper. Reduce the heat and let it simmer for about 10 minutes to allow the flavors to meld.
- Add the egg noodles to the pot and cook according to package instructions, usually about 6-8 minutes, until al dente.
- If using, stir in the fresh spinach during the last minute of cooking until wilted.
- Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.
Notes
- For a richer flavor, use homemade chicken broth.
- This soup can be stored in the refrigerator for up to 3 days.
- Feel free to add other vegetables like peas or corn for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 60mg