Wendy's Chicken Noodle Soup
Equipment
- Large stockpot
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Wooden spoon
- Ladle
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 3 large carrots sliced
- 3 celery stalks sliced
- 3 cloves garlic minced
- 1 teaspoon fresh thyme leaves
- 8 cups low-sodium chicken broth
- 2 cups cooked chicken shredded or diced
- 2 cups wide egg noodles
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh parsley chopped
Instructions
Sauté The Vegetables
- In a large stockpot, heat the olive oil over medium heat. Add the diced onion, sliced carrots, and sliced celery. Cook, stirring occasionally, until the vegetables are tender, about 5-7 minutes.
Add Garlic And Herbs
- Stir in the minced garlic and fresh thyme leaves. Cook for an additional 1-2 minutes until fragrant.
Pour In The Broth
- Add the chicken broth to the pot, stirring to combine. Bring the mixture to a boil over medium-high heat.
Incorporate Chicken And Noodles
- Once boiling, add the shredded or diced cooked chicken and egg noodles to the pot. Reduce the heat to medium and let the soup simmer until the noodles are tender, approximately 10 minutes.
Season The Soup
- Taste the soup and season with salt and freshly ground black pepper as needed.
Garnish And Serve
- Remove the pot from heat. Stir in the chopped fresh parsley. Ladle the soup into bowls and serve warm.
Notes
For those following a gluten-free diet, substitute traditional egg noodles with gluten-free pasta or rice noodles. Ensure that the chicken broth used is also certified gluten-free.