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Chicken Vegetable Noodle Soup

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Calories 350
A hearty and comforting chicken noodle soup packed with fresh vegetables and herbs, perfect for a cozy meal.

Ingredients

Protein

  • 1 piece rotisserie chicken (shredded) (discard skin and bones)
  • 2 tablespoons olive oil
  • 1 large yellow onion (chopped)
  • 3 medium carrots (peeled and sliced) (about 1/4 inch slices)
  • 3 stalks celery (sliced)
  • 4 cloves garlic (minced)
  • 8 cups chicken broth
  • 2 bay leaves bay leaves
  • 1 teaspoon dried thyme
  • 8 ounces wide egg noodles
  • 1/4 cup fresh parsley (chopped)
  • to taste salt salt
  • to taste black pepper black pepper

Instructions 

  • Shred the cooked chicken, discarding skin and bones.
  • Heat olive oil in a large pot, cook onions, carrots, and celery until softened (~8-10 min).
  • Add garlic and cook for 1 min until fragrant.
  • Pour in chicken broth, add bay leaves, thyme, and shredded chicken; bring to boil.
  • Add noodles, simmer until tender (~8-10 min), then stir in parsley. Season with salt and pepper.

Notes

Adjust seasoning to taste and remove bay leaves before serving.
Calories: 350kcal
Cost: $15
Course: Soup
Cuisine: American
Keyword: Chicken, Noodles, Vegetables