Description
A warm and comforting high-protein chicken noodle soup, loaded with tender chicken and fresh vegetables.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 6 cups chicken broth
- 1 cup egg noodles
- 1 cup carrots, sliced
- 1 cup celery, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon thyme
- Salt and pepper to taste
- Optional: parsley for garnish
Instructions
- Start by heating a tablespoon of oil in a large pot over medium heat. Once the oil is warm, add the chopped onion and minced garlic. Sauté until fragrant, which should take about 2 minutes.
- Add the sliced carrots and celery to the pot. Stir and cook for about 3-4 minutes, allowing the vegetables to soften slightly and their flavors to mingle.
- Pour in the chicken broth and bring the mixture to a boil. Once boiling, add the egg noodles, shredded chicken, thyme, and seasoning with salt and pepper. Stir the ingredients together well.
- Reduce the heat and allow the soup to simmer for about 10-12 minutes, or until the egg noodles are cooked through. Once done, serve hot, garnished with fresh parsley if desired.
Notes
Use rotisserie chicken for a quick shortcut. Feel free to adjust the vegetables based on what you have on hand. For a gluten-free version, substitute egg noodles with gluten-free pasta.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg