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Cold-Fighting Chicken Noodle Soup

This hearty chicken noodle soup is perfect for warming up and soothing your throat on chilly evenings, bursting with flavor and comfort.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 whole carrots, sliced
  • 2 stalks celery, sliced
  • 6 cups chicken broth
  • 2 cups cooked chicken, shredded (use Halal chicken) You can use rotisserie chicken for convenience.
  • 1 cup egg noodles
  • 1 teaspoon thyme
  • to taste Salt and pepper
For Garnish (Optional)
  • 1 tablespoon fresh parsley, chopped For garnish

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion, minced garlic, sliced carrots, and sliced celery. Sauté for about 5-7 minutes until the vegetables are softened and the onion is translucent.
  2. Pour in the chicken broth and bring it to a simmer.
  3. Stir in the shredded chicken, followed by the thyme. Let it simmer for another 5 minutes to allow the flavors to blend beautifully.
  4. Add the egg noodles to the pot, and cook according to the package instructions—usually about 6-8 minutes—until they're al dente.
  5. Taste and season with salt and pepper. Adjust according to your preference.
  6. Ladle into bowls, and if you desire, sprinkle freshly chopped parsley for that pop of color and freshness.

Notes

For best texture, cook the noodles separately if making ahead of time. Add them just before serving to prevent them from becoming mushy.