chicken noodle soup

Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6


  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 6 cups chicken broth (homemade or low-sodium store-bought)
  • 2 cups shredded cooked chicken (from about 2 chicken breasts)
  • 2 cups egg noodles (or any noodles of your choice)
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and pepper, to taste
  • Chopped fresh parsley, for garnish (optional)


  1. Sauté Vegetables: In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, carrots, and celery. Sauté until vegetables are softened, about 5-7 minutes. Add garlic and cook for 1 minute more, until fragrant.
  2. Add Broth and Seasonings: Pour in chicken broth and add dried thyme and bay leaf. Bring to a boil.
  3. Cook Noodles: Add noodles to the pot and cook according to package instructions until al dente.
  4. Add Chicken: Stir in shredded chicken. Let the soup simmer for 10 minutes to allow flavors to meld together.
  5. Season and Serve: Season with salt and pepper to taste. Remove bay leaf before serving. Garnish with chopped fresh parsley if desired.
  6. Serve: Ladle into bowls and serve hot. Optionally, serve with crusty bread or crackers.

Nutrition Information (per serving):
(Approximate values)
Calories: 250 kcal | Carbohydrates: 22g | Protein: 22g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 55mg | Sodium: 800mg | Fiber: 2g | Sugar: 3g

Enjoy your comforting Chicken Noodle Soup!

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