Homemade Chicken Noodle Soup
This homemade chicken noodle soup is a classic hearty favorite filled with shredded chicken, veggies, and lots of flavor!
Ingredients
- 1 medium sized onion, diced
- 1 1/2 lbs chicken, cooked & shredded
- 1 Tbsp olive oil
- 4 large carrots, peeled and sliced
- 3 stalks of celery, diced
- 3-4 cloves minced garlic, or more to taste
- 1 tsp dried thyme
- 1/2 tsp. dried rosemary
- 1 bay leaf
- 3 tsp Better than Bouillon, chicken flavor
- salt & pepper, to taste
- 8-9 cups reduced sodium chicken broth
- 8 ounces egg noodles
- parsley, for garnish
Instructions
- In a large pot over medium-high heat, sauté the olive oil, carrots, celery, and onion. Sauté them until they are tender. This should only take four to five minutes.
- Add the garlic, thyme, and rosemary and sauté for one more minute.
- Add the chicken broth, bay leaf, and bouillon base. Turn the heat to high and bring it to a boil.
- Reduce to a simmer and let it cook until the carrots are fork-tender. This should take about five to 10 minutes.
- Add the noodles and cook for another eight to 10 minutes or until the noodles are the desired consistency.
- Add the shredded chicken and fresh parsley and let it cook just until the chicken is warmed through.