Ingredients
Scale
- 2 tablespoons olive oil
- 1 cup chopped onion
- 1 cup diced carrots
- 1 cup sliced celery
- 3 garlic cloves minced
- Salt and pepper to taste
- 8 cups chicken broth
- 2 bay leaves
- 1/2 teaspoon dried thyme
- 2 cups cooked shredded chicken
- 8 ounces egg noodles
- Fresh parsley for garnish
Instructions
- Start with the Veggies: In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery. Cook until the vegetables are softened, about 5 minutes. Stir in the garlic and cook for another minute.
- Season: Sprinkle the veggies with salt and pepper. This will help bring out their flavors.
- Add Broth: Pour in the chicken broth and add the bay leaves and dried thyme. Bring the mixture to a boil.
- Add Chicken: Once boiling, reduce the heat and add the shredded chicken. Let it simmer for about 10 minutes to blend the flavors.
- Noodles: Increase the heat back to medium and stir in the egg noodles. Cook according to the package instructions, usually for about 6-8 minutes, until they are tender.
- Final Touches: Remove the bay leaves and give the soup a final taste test. Adjust the seasoning if necessary.
- Serve: Ladle the soup into bowls and sprinkle with fresh parsley for a pop of color and freshness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
