Laura Vitale Chicken Noodle Soup
Equipment
- Large pot or Dutch oven
- Cutting board
- Chef's knife
- Ladle
- Measuring cups and spoons
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 carrots sliced
- 2 celery stalks sliced
- 2 cloves garlic minced
- 6 cups chicken broth
- 2 cups cooked chicken shredded
- 2 cups egg noodles
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
Sauté The Vegetables
- In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables start to soften. Add the minced garlic and cook for another minute until fragrant.
Add The Broth
- Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer.
Incorporate The Chicken And Noodles
- Add the shredded chicken, egg noodles, thyme, and parsley to the pot. Stir well and allow the soup to simmer for about 10-12 minutes, or until the noodles are cooked through.
Season And Serve
- Taste the soup and season with salt and pepper as needed. Ladle the soup into bowls and garnish with fresh parsley if desired.
Notes
This soup is perfect for those chilly days or when you're feeling under the weather. It keeps well in the refrigerator for up to three days, making it ideal for meal prep. You can also freeze it for later use—just be sure to leave out the noodles if you plan to freeze it, as they can become mushy.