Chickfila Chicken Noodle Soup Recipe
Equipment
- Large pot
- Cutting board
- Sharp knife
- Measuring cups and spoons
Ingredients
2 tablespoons olive oil
1 cup diced carrots
1 cup diced celery
1 large onion, diced
2 garlic cloves, minced
8 cups chicken broth
2 bay leaves
1 teaspoon dried thyme
Salt and pepper to taste
2 chicken breasts, cooked and shredded
2 cups egg noodles
Fresh parsley, chopped for garnish
Instructions
Sauté The Vegetables
- Heat the olive oil in a large pot over medium heat. Add the carrots, celery, and onion. Cook until the vegetables are slightly soft, about 5 minutes. Stir in the garlic and cook for another minute.
Add Broth And Seasonings
- Pour in the chicken broth and add the bay leaves and dried thyme. Season with salt and pepper. Bring to a boil, then reduce the heat and simmer for 20 minutes.
Add Chicken And Noodles
- Add the shredded chicken and egg noodles to the pot. Simmer for 10-15 minutes, or until the noodles are tender.
Serve
- Remove the bay leaves. Taste and adjust the seasoning if necessary. Serve hot, garnished with fresh parsley.
Notes
You can easily customize the recipe by using a rotisserie chicken for convenience or altering the types of noodles based on preference or dietary needs.