Chicken Noodle Soup
No winter night is complete without a bowl of warm Chicken Noodle Soup. This soup is loaded up with veggies, pasta, and delicious flavor! I firmly believe that this soup is good for the soul, especially with a loaf of crusty bread and a glass of wine.
Ingredients
- 1 1/2 cups Carrots
- 1/2 cup Celery
- 1 Onion diced
- 4 Garlic Cloves grated
- 2 tablespoons Olive Oil
- 2 Chicken Breasts cooked and shredded
- 1 teaspoon Dried Thyme
- 2 Bay Leaves
- 1 Lemon
- 1 Parmesan Rind
- 1 1/12 cups of Pasta
- 6-8 cups Chicken Stock
- Parsley for garnish
- Salt and Pepper to taste
Instructions
- In a large pot, drizzle in olive oil over a medium heat.2 tablespoons Olive Oil
- Add in chopped onions and saute for about 2-3 minutes, until lightly golden.1 Onion
- Add in garlic cloves, celery, and carrots. Cook for 5 minutes.1 1/2 cups Carrots, 1/2 cup Celery, 4 Garlic Cloves
- Add in dried thyme and cook for another minute.1 teaspoon Dried Thyme
- Pour in chicken broth, then add in bay leaves, parmesan rind, and bring to boil.2 Bay Leaves, 1 Parmesan Rind, 6-8 cups Chicken Stock
- Once the soup is boiling, add in pasta.1 1/12 cups of Pasta
- After the pasta is done cooking, 10-15 minutes depending on the pasta shape, add in shredded chicken.2 Chicken Breasts
- Add in salt and pepper to taste, then a squeeze of lemon juice and some chopped parsely.1 Lemon, Parsley for garnish, Salt and Pepper
- Serve and enjoy!
Notes
I like to use store-bought shredded chicken because it makes this soup come together even quicker! You could use a rotisserie chicken from the store, or just cook some chicken breasts at home!
For the pasta, I like to use a fun little shape, but you can use whatever you have on hand! Please note, if it's a thicker noodle, it'll take a little bit longer to cook!
I like to make a brothier chicken soup, so I always add a few more splashes of chicken stock!