Classic Chicken Noodle Soup with Fresh Herbs
Equipment
- Large pot
- Knife
- Cutting board
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 6 cups chicken broth
- 8 ounces egg noodles
- 2 cups shredded rotisserie chicken
- 1/4 cup fresh parsley, chopped
- 1 tablespoon fresh thyme leaves
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 5 minutes until the vegetables start to soften.
- Stir in the garlic and cook for 1 minute more. Pour in the chicken broth and bring the mixture to a boil.
- Add the egg noodles and cook according to package directions until just tender. Stir in the shredded rotisserie chicken and let it warm through for 2 minutes.
- Remove the pot from the heat. Stir in the parsley and thyme. Season with salt and pepper.
Notes
Add the fresh herbs right at the end so their flavor stays bright instead of fading during cooking. If the soup thickens after sitting, stir in a splash of broth when reheating. Leftovers keep well in the fridge for three days.
Course: Soup
Cuisine: American
Equipment: Large pot, Knife, Cutting board
Cuisine: American
Equipment: Large pot, Knife, Cutting board