- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 2 cups shredded cooked chicken
- 1 cup egg noodles
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- In a large pot, heat the olive oil over medium heat.
- Add the onion, carrots, and celery. Sauté until the vegetables are soft.
- Stir in the garlic and cook for 1 minute.
- Add the chicken broth, chicken, egg noodles, thyme, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for about 15 minutes, or until the noodles are tender.
- Stir in the parsley before serving.
Notes
- For extra flavor, add a squeeze of lemon juice before serving.
- Feel free to add your favorite vegetables.
- Author: Souzan
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free