Description
A comforting homemade chicken noodle soup filled with hearty veggies, tender chicken, and egg noodles in a flavorful broth.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, diced
- 2 stalks celery, diced
- 6 cups chicken broth
- 2 cups shredded cooked chicken
- 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
- Heat olive oil in a large pot over medium heat. Sauté onion for 3-4 minutes until soft.
- Add garlic, carrots, and celery. Cook for 5 minutes, stirring occasionally.
- Pour in broth, then stir in thyme, rosemary, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 10-15 minutes until veggies are tender.
- Add shredded chicken and egg noodles. Cook 8-10 minutes until noodles are al dente.
- Stir in spinach (if using) and cook for 2 minutes until wilted.
- Taste and adjust seasoning. Serve hot, garnished with fresh parsley.
Notes
- Use rotisserie chicken for faster prep.
- Add spinach at the end to preserve its texture.
- Want to freeze? Leave out the noodles until reheating.
- Try a squeeze of lemon for brightness before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes