Description
A hearty and comforting Dutch oven chicken noodle soup.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 cups egg noodles
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Heat olive oil in a Dutch oven over medium heat.
- Add onion, carrots, and celery. Cook until softened.
- Add garlic and cook for 1 minute.
- Pour in chicken broth and add shredded chicken, thyme, and bay leaf.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add egg noodles and cook until tender.
- Season with salt and pepper.
- Remove bay leaf and serve hot, garnished with parsley.
Notes
- Use rotisserie chicken for quicker preparation.
- Customize with your choice of vegetables.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: dutch oven chicken noodle soup, chicken soup, comfort food