CHICKEN NOODLE SOUP RECIPE

Written by John fenster

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1 tablespoon olive oil 1 onion, finely chopped 2 carrots, sliced 2 celery stalks, sliced 3 cloves garlic, minced 1 teaspoon dried thyme 1 teaspoon dried oregano 8 cups chicken broth 1 bay leaf 1 lb (about 450g) boneless, skinless chicken breasts or thighs, cooked and shredded 2 cups egg noodles Salt and pepper to taste Fresh parsley, chopped, for garnish

Ingredients

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In a large pot, heat the olive oil over medium heat. Add the chopped onion, sliced carrots, and sliced celery. 

Instructions

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Add the minced garlic, dried thyme, and dried oregano. Sauté for an additional 1-2 minutes until the garlic becomes fragrant.

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Pour in the chicken broth and add the bay leaf. Bring the soup to a simmer.

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Add the shredded cooked chicken to the pot and let it simmer for about 10-15 minutes to allow the flavors to meld.

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In a separate pot, cook the egg noodles according to the package instructions. Once cooked, drain them and set aside.

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Discard the bay leaf from the soup and season with salt and pepper to taste.

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To serve, place a portion of cooked egg noodles in each bowl and ladle the chicken soup over them.

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