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Cold Fighting Chicken Noodle Soup

A comforting and hearty chicken noodle soup designed to warm you up and nourish your body, perfect for chilly nights or when feeling under the weather.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Ensure the chicken is fully cooked.
  • 6 cups chicken broth Use low-sodium if preferred.
  • 2 cups egg noodles Can substitute with rice noodles for gluten-free.
  • 1 cup carrots, sliced Fresh carrots work best.
  • 1 cup celery, sliced
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • to taste Salt and pepper Adjust according to preference.
  • as desired Fresh parsley for garnish Optional.

Method
 

Cooking
  1. In a large pot over medium heat, add a splash of oil and sauté the onions and garlic until they become aromatic and translucent, about 2-3 minutes.
  2. Pour in the chicken broth and bring it to a gentle boil.
  3. Add the carrots, celery, and thyme into the pot. Allow the mixture to simmer for about 10 minutes until the vegetables soften.
  4. Add the egg noodles to the pot and continue to simmer for another 5-8 minutes, or until the noodles are tender.
  5. Stir in the shredded chicken. Season with salt and pepper to taste.
  6. Ladle the soup into bowls, garnish with fresh parsley, and savor every warm, delicious spoonful.

Notes

For perfection, substitute egg noodles with rice noodles for a gluten-free option, and avoid overcooking the noodles. Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.