Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (or to taste)
- 8 ounces egg noodles
- 1 tablespoon lemon juice
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the onion, carrots, and celery, and sauté until the vegetables are tender.
- Stir in the garlic and cook for an additional minute.
- Pour in the chicken broth and bring to a boil.
- Add the shredded chicken, thyme, parsley, pepper, and salt.
- Once boiling, add the egg noodles and cook until al dente.
- Stir in the lemon juice before serving.
Notes
- This soup can be made in advance and stored in the refrigerator for up to 3 days.
- Add more vegetables like peas or spinach for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Sick Day Chicken Noodle Soup, Comfort Food, Hearty Soup