Kinda Healthy Cookbook

Soup | Chicken Noodle Soup

Approximately 35 minutes to make.

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 2 cloves garlic, minced
• 8 cups chicken broth
• 2 cups cooked shredded chicken (rotisserie chicken works well)
• 2 cups egg noodles (or any type of noodles you prefer)
• 1 bay leaf
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion, sliced carrots, and celery. Sauté for about 5 minutes until the vegetables start to soften.
2. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
3. Pour in the chicken broth and add the bay leaf and dried thyme. Bring the mixture to a boil.
4. Add the cooked shredded chicken to the pot and reduce the heat to low. Let the soup simmer for about 15 minutes to allow the flavors to meld together.
5. Meanwhile, cook the egg noodles in a separate pot according to the package instructions. Drain the noodles once they are al dente.
6. Add the cooked noodles to the soup and let them heat through for a few minutes.
7. Season the soup with salt and pepper to taste. Remember to remove the bay leaf before serving.
8. Ladle the Chicken Noodle Soup into bowls and garnish with chopped fresh parsley.