Homemade Chicken Noodle Soup

 

Homemade Chicken Noodle Soup

Servings: 6 | Prep Time: 15 min | Cook Time: 40 min

Ingredients:

2 tbsp olive oil or butter

1 medium onion, diced

2 carrots, sliced

2 celery stalks, sliced

3 cloves garlic, minced

8 cups chicken broth (low-sodium)

2 cups shredded cooked chicken (rotisserie or boiled)

2 cups egg noodles (or any preferred pasta)

1 tsp salt (adjust to taste)

½ tsp black pepper

½ tsp dried thyme

½ tsp dried oregano

1 bay leaf

2 tbsp fresh parsley, chopped (for garnish)

Juice of ½ lemon (optional, for freshness)

Instructions:

1. Sauté Vegetables: Heat olive oil or butter in a large pot over medium heat. Add onions, carrots, and celery. Cook for 5-7 minutes until softened. Stir in garlic and cook for another minute.

2. Simmer: Pour in the chicken broth, then add thyme, oregano, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and let it simmer for 20 minutes.

3. Add Chicken & Noodles: Stir in the cooked shredded chicken and egg noodles. Cook for 7-10 minutes until the noodles are tender.

4. Finish & Serve: Remove the bay leaf. Stir in fresh parsley and a squeeze of lemon juice if using. Serve hot!

Would you like a low-carb or gluten-free noodle alternative?