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Description
A classic homemade chicken noodle soup with vegetables, perfect for comfort and flu relief.
Ingredients
- 1 lb chicken
- 2 carrots, sliced
- 2 celery stalks, chopped
- 6 cups chicken broth
- 2 cups egg noodles
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 1 bay leaf
- 2 tbsp fresh parsley, chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion, carrots, celery, and garlic. Cook until softened, about 5 minutes.
- Add chicken and cook until no longer pink, about 7 minutes.
- Pour in chicken broth and add bay leaf. Bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Add noodles and cook until tender, about 8 minutes.
- Season with salt and pepper.
- Remove bay leaf and stir in fresh parsley before serving.
Notes
- Use rotisserie chicken for quicker prep.
- Store leftovers in an airtight container for up to 3 days.
- Freeze for longer storage.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American