Instructions
- Prepare the Base:
- Heat olive oil or butter in a large pot over medium heat.
- Add onion, garlic, carrots, and celery. Sauté for 5–7 minutes, until the vegetables begin to soften.
- Add the Broth:
- Pour in the chicken stock and bring it to a boil.
- Add the thyme and bay leaf. Reduce heat to a simmer and let cook for about 10–15 minutes, allowing the flavors to meld.
- Cook the Noodles:
- Stir in the egg noodles and cook according to package instructions, about 8–10 minutes, or until tender.
- Add the Chicken:
- Stir in the cooked shredded chicken and simmer for another 5 minutes to heat through.
- Season with salt and pepper to taste.
- Serve:
- Remove the bay leaf before serving.
- Ladle the soup into bowls and garnish with fresh parsley for a burst of color and flavor.
Tips:
- Make it Creamy: Add 1/2 cup heavy cream or a splash of milk for a creamy version.
- For Extra Flavor: Add a squeeze of lemon juice or a dash of hot sauce to brighten the flavors.
- Storage: Store leftovers in the fridge for up to 3 days. If making ahead, cook the noodles separately and add them when reheating to prevent them from soaking up too much broth.
This chicken noodle soup is nourishing, delicious, and incredibly easy to make. It’ll warm you up from the inside out! 🍵✨