Description
A comforting and hearty chicken noodle soup that’s perfect for chilly days.
Ingredients
Scale
- 2 tablespoons butter (or olive oil for a lighter version)
- 1 medium onion, finely chopped
- 2 celery stalks, chopped
- 2 medium carrots, chopped
- 3 cloves garlic, minced
- 6 cups chicken broth (low-sodium preferred)
- 2 cups cooked shredded chicken (rotisserie works well)
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley
- 2 cups egg noodles (or any pasta of your choice)
- ½ teaspoon paprika (optional, for extra flavor)
Instructions
- Melt butter in a large pot over medium heat. Add onions, celery, and carrots, and sauté until soft (around 5–6 minutes).
- Add minced garlic and cook for another 1 minute, stirring constantly.
- Pour in chicken broth and bring to a gentle boil. Add salt, pepper, thyme, parsley, and paprika (if using).
- Stir in shredded chicken and reduce heat to a simmer. Let it cook for 10–12 minutes so the flavors blend.
- Add egg noodles and cook according to package instructions (usually 6–8 minutes). Stir occasionally to prevent sticking.
- Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley if desired.
- Quick Tip: For an extra creamy texture, you can add a splash of half-and-half at the end.
Notes
- You can use honey instead of sugar if your recipe calls for a touch of sweetness in broth adjustments.
- Swap noodles with gluten-free pasta if needed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg