Description
This Chicken Noodle Soup is a hearty, wholesome meal perfect for cold days or when you’re feeling under the weather. Made with fresh vegetables, tender chicken, and egg noodles, it comes together in under an hour, making it a convenient and comforting dish for the whole family.
Ingredients
- Olive Oil: To sauté the vegetables.
- Yellow Onion: Adds depth of flavor.
- Carrots: Provides sweetness and texture.
- Celery: For balance and crunch.
- Garlic: Fresh garlic enhances the flavor.
- Chicken Broth: The base of the soup, use low-sodium if preferred.
- Chicken Breasts: Boneless, skinless chicken breasts make shredding easy.
- Salt and Pepper: For seasoning.
- Dried Oregano and Fresh Thyme: Adds herbaceous notes.
- Bay Leaves: For depth of flavor.
- Egg Noodles: Traditional for chicken noodle soup, but any small pasta works.
Instructions
- Olive Oil: To sauté the vegetables.
- Yellow Onion: Adds depth of flavor.
- Carrots: Provides sweetness and texture.
- Celery: For balance and crunch.
- Garlic: Fresh garlic enhances the flavor.
- Chicken Broth: The base of the soup, use low-sodium if preferred.
- Chicken Breasts: Boneless, skinless chicken breasts make shredding easy.
- Salt and Pepper: For seasoning.
- Dried Oregano and Fresh Thyme: Adds herbaceous notes.
- Bay Leaves: For depth of flavor.
- Egg Noodles: Traditional for chicken noodle soup, but any small pasta works.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat on the stovetop or in the microwave, adding extra broth as needed.
- Freezing: Freeze individual portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat before serving.