Quick and Easy Chicken Noodle Soup

Ingredients: – 1 tablespoon olive oil – 1 small onion, diced – 2 carrots, sliced – 2 celery stalks, sliced – 2 cloves garlic, minced

– 6 cups chicken broth – 2 cups shredded cooked chicken (rotisserie chicken works well) – 2 cups uncooked egg noodle – 1 teaspoon dried thyme – Salt and pepper to taste – Chopped fresh parsley for garnish (optional)

Sauté Aromatics: – In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, sliced carrots, and sliced celery. Cook, stirring occasionally, for about 5 minutes until the vegetables begin to soften.

Add Garlic and Broth: – Add the minced garlic to the pot and cook for another minute until fragrant. Pour in the chicken broth and bring the mixture to a simmer.

Cook Chicken and Noodles: – Once the broth is simmering, add the shredded cooked chicken, uncooked egg noodles, and dried thyme to the pot. Let the soup simmer gently for about 10 minutes, or until the noodles are tender and the chicken is heated through.

Season and Serve: – Taste the soup and season with salt and pepper to your liking. Stir well to combine. – Ladle the hot soup into bowls and garnish with chopped fresh parsley if desired.

Serve and Enjoy: – Serve the Chicken Noodle Soup hot and enjoy its comforting warmth. Optionally, serve with crusty bread or crackers on the side.


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