Chicken Noodle Soup RECIPE for Comforting Flavor

Ingredients

• 2 cups cooked chicken, shredded
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots sliced
• 2 stalks celery, sliced
• 3 cloves garlic, minced
• 8 cups chicken broth (low-sodium)
• 2 cups egg noodles
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• to taste salt and pepper
• 1 lemon juiced
• for garnish fresh parsley, chopped

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are soft.
2. Stir in the minced garlic and cook for an additional minute until fragrant.
3. Pour in the chicken broth and bring to a gentle boil.
4. Add the dried thyme and dried parsley. Season with salt and pepper.
5. Reduce the heat to a simmer and add the egg noodles. Cook according to the package instructions, usually around 7-8 minutes until al dente.
6. Once the noodles are cooked, stir in the shredded chicken and heat through for about 2-3 minutes.
7. Remove from heat and add the lemon juice to brighten the flavors. Adjust seasoning if necessary.
8. Serve hot, garnished with fresh parsley on top.