Ingredients:
- 1 tbsp olive oil or butter
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 8 cups chicken broth
- 2 cups cooked shredded chicken (rotisserie chicken works great)
- 2 cups egg noodles (or your favorite pasta)
Optional Toppings:
- 1 tsp dried thyme
- 1 tsp dried parsley (or 2 tbsp fresh parsley, chopped)
- Salt and pepper to taste
- 1 bay leaf (optional)
Instructions:
1. Sauté the Aromatics:
- Heat olive oil or butter in a large pot over medium heat.
- Add onion, garlic, carrots, and celery. Sauté until softened, about 5 minutes.
2. Add the Broth:
- Pour in the chicken broth and add the bay leaf, thyme, and parsley. Bring to a boil.
3. Cook the Noodles:
- Add the egg noodles to the boiling soup. Reduce heat to a simmer and cook until the noodles are tender, about 8-10 minutes.
4. Add the Chicken:
- Stir in the cooked shredded chicken and let it warm through, about 2-3 minutes.
- Remove the bay leaf if used.
5. Season and Serve:
- Taste and adjust with salt and pepper as needed.
- Serve hot with fresh parsley as garnish and a side of crusty bread.
Tips:
- For extra flavor, simmer the soup with a Parmesan rind or add a splash of lemon juice before serving.
- This soup can be made in advance; just cook the noodles separately and add them when reheating to avoid overcooking.
