Souplantation Recipes Chicken Noodle Soup
Equipment
- Large pot or Dutch oven
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Wooden spoon
- Ladle
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 2 medium carrots sliced
- 2 celery stalks sliced
- 8 cups low-sodium chicken broth
- 2 cups cooked chicken shredded
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and freshly ground black pepper to taste
- 8 ounces egg noodles
- Fresh parsley chopped (for garnish)
Instructions
Sauté The Vegetables
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
Add Carrots And Celery
- Incorporate the sliced carrots and celery into the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
Pour In Chicken Broth
- Pour the chicken broth into the pot, stirring to combine with the vegetables. Bring the mixture to a boil over medium-high heat.
Add Chicken And Seasonings
- Once boiling, add the shredded cooked chicken, dried thyme, and dried parsley to the pot. Season with salt and freshly ground black pepper to taste. Reduce the heat to low and let the soup simmer for 15 minutes to allow the flavors to meld.
Cook The Noodles
- While the soup is simmering, cook the egg noodles in a separate pot according to the package instructions until al dente. Drain and set aside.
Combine Noodles And Soup
- Add the cooked egg noodles to the soup pot, stirring to combine. Let the soup simmer for an additional 5 minutes to heat the noodles through.
Serve
- Ladle the hot soup into bowls and garnish with freshly chopped parsley. Serve immediately and enjoy the comforting flavors.
Notes
To make this recipe gluten-free, substitute the egg noodles with your favorite gluten-free pasta and ensure the chicken broth used is certified gluten-free.