Ingredients:
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 2 cups cooked chicken, shredded
- 2 cups egg noodles
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish (optional)
- Lemon wedges for serving (optional)
Instructions:
- Sauté Vegetables:
- In a large pot, heat olive oil over medium heat. Add diced onion, sliced carrots, sliced celery, and minced garlic. Sauté until the vegetables are softened.
- Add Broth and Seasonings:
- Pour in chicken broth, and add dried thyme and dried rosemary. Bring the mixture to a simmer.
- Cook Chicken:
- Add shredded cooked chicken to the pot. Let it simmer for about 10-15 minutes to allow the flavors to meld.
- Cook Noodles:
- Add egg noodles to the pot and cook according to package instructions until they are tender.
- Season:
- Season the soup with salt and black pepper to taste. Adjust the seasoning as needed.
- Serve:
- Ladle the chicken noodle soup into bowls.
- Garnish with chopped fresh parsley if desired.
- Optionally, serve with lemon wedges on the side for a burst of freshness.
- Enjoy:
- Serve this comforting Chicken Noodle Soup hot, and enjoy its soothing and delicious flavor!
Feel free to customize by adding more vegetables or herbs based on your preferences.