Mary Berg Chicken Noodle Soup
Equipment
- Large pot
- Wooden spoon
- Knife and cutting board
- Measuring cups and spoons
- Ladle
- Soup bowls for serving
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 carrots sliced
- 2 celery stalks sliced
- 3 cloves garlic minced
- 6 cups chicken broth
- 2 cups cooked chicken shredded
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 cups egg noodles
- Fresh parsley chopped (for garnish)
Instructions
Sauté The Vegetables
- 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 soften. Stir in the minced garlic and cook for an additional minute.
Add Broth And Seasoning
- Pour in the chicken broth and bring the mixture to a boil. Stir in the shredded chicken, dried thyme, and oregano. Season with salt and pepper to taste.
Cook The Noodles
- Once the soup reaches a boil, add the egg noodles. Reduce the heat to a simmer and cook for about 10 minutes, or until the noodles are tender.
Serve
- Remove the pot from heat. Ladle the soup into bowls and garnish with fresh parsley for a pop of color.
Notes
I love making this soup in big batches. It freezes beautifully, so I can always have a comforting meal ready on busy days or when I just need a little extra warmth in my life.