How To Make Debra’s Chicken Noodle Soup
A comforting bowl of classic chicken noodle soup perfect for chilly days.
Serves:
Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery ribs, sliced
- 6 cups low-sodium chicken broth
- 2 cups water
- 1 bay leaf
- 1 tsp dried thyme
- 2 cups cooked shredded chicken
- 2 cups uncooked egg noodles
- Salt and pepper to taste
- Chopped fresh parsley for garnish (optional)
Instructions
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Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté for 2 minutes.
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Add carrots and celery, sauté for an additional 3 minutes.
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Pour in chicken broth and water, add bay leaf and thyme. Bring to a simmer.
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Add shredded chicken and egg noodles, cook until noodles are tender.
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Season with salt and pepper to taste. Remove bay leaf.
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Serve hot, garnished with chopped parsley, if desired.
Nutrition
- Calories : 296kcal
- Total Fat : 8g
- Saturated Fat : 2g
- Cholesterol : 68mg
- Sodium : 336mg
- Total Carbohydrates : 28g
- Dietary Fiber : 3g
- Sugar : 4g
- Protein : 28g
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