🛒Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 medium carrots, sliced
- 3 celery stalks, sliced
- 8 cups chicken broth
- 2 cups water
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
- 2 cups cooked shredded chicken
- 2 cups egg noodles
- 2 tablespoons fresh parsley, chopped
🔧Kitchen Tools Needed
- Large pot
- Wooden spoon
- Knife
- Cutting board
- Measuring cups
- Measuring spoons
📝Instructions
- 1
Heat the olive oil in a large pot over medium heat.
- 2
Add the chopped onion and cook until translucent, about 5 minutes.
- 3
Stir in the minced garlic and cook for another 1 minute until fragrant.
- 4
Add the sliced carrots and celery, cooking for 5 minutes until they begin to soften.
- 5
Pour in the chicken broth and water. Add the bay leaf, dried thyme, and dried parsley.
- 6
Bring the mixture to a boil, then reduce the heat to a simmer.
- 7
Season with salt and pepper to taste.
- 8
Add the shredded chicken and egg noodles to the pot.
- 9
Cook until the noodles are tender, about 10 minutes.
- 10
Remove the bay leaf before serving.
- 11
Garnish with fresh parsley and serve hot.
🥗Nutrition Information
⚡Calories per serving: 250
🏷️Recipe Tags
❓Frequently Asked Questions
Can I use rotisserie chicken for this recipe?
Yes, using rotisserie chicken is a great way to save time and add flavor to the soup.
Can I freeze the soup?
Yes, this soup freezes well. Allow it to cool completely before transferring it to airtight containers and freezing for up to 3 months.
