Chicken Noodle Soup

Ingredients

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 3 large carrots, sliced
• 3 celery stalks, sliced
• 8 cups chicken broth
• 2 cups cooked chicken, shredded
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 2 cups egg noodles
• Fresh parsley, chopped (for garnish)
• Lemon wedges (optional, for serving.

Guidelines

1. Sauté Vegetables:

Heat the olive oil in a big saucepan or Dutch oven over medium heat. Add the chopped onion and sauté for about 5 minutes, or until it turns translucent. Once aromatic, add the minced garlic and simmer for an additional one to two minutes.

2.Add Carrots and Celery:

Add the celery and carrot slices and stir. Simmer for roughly five minutes, stirring now and then.

3. Add Seasonings and Broth:

Add the chicken broth. Add the dried parsley, dry rosemary, dried thyme, dried bay leaves, salt, and pepper. Mix everything together.

Reduce the heat to a simmer after bringing the mixture to a boil. Allow the soup to simmer for 20 to 25 minutes, or until the flavors have combined and the veggies are soft.

5. Cook the Noodles:

Put the egg noodles in the saucepan and cook them for the recommended amount of time—usually 7-9 minutes—until they are soft.

6. Serve: Take out the soup’s bay leaves.

Spoon the heated soup into individual bowls and top with freshly chopped parsley. If preferred, present the soup with lemon wedges on the side for you to squeeze over it.

Tips for Success

Chicken: Use rotisserie chicken for convenience and added flavor. Alternatively, you can cook and shred your own chicken breasts or thighs.

Noodles: Add the noodles just before serving to prevent them from becoming mushy. If you plan to store leftovers, cook the noodles separately and add them to each bowl when reheating.

Broth: Use high-quality chicken broth for the best flavor. Homemade broth can make a significant difference.