Description
Herb-Loaded Chicken Noodle Soup: An Incredible Ultimate Recipe
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 stalks celery, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 6 cups chicken broth
- 2 cups cooked chicken, shredded
- 2 cups egg noodles
- 1 cup fresh spinach or kale
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion and sauté for about 3 minutes until translucent. Then add the minced garlic and cook for another minute.
- Stir in the sliced carrots and diced celery. Cook for 5-7 minutes, allowing the vegetables to soften.
- Add the dried thyme, dried oregano, and bay leaf to the pot. Stir to combine the flavors.
- Carefully add the chicken broth, bringing the mixture to a gentle boil.
- Once boiling, stir in the shredded chicken and egg noodles. Reduce the heat and let it simmer for about 10-12 minutes, or until the noodles are tender.
- Stir in the fresh spinach or kale, cooking for an additional 2-3 minutes until wilted.
- Taste the soup and add salt and pepper as needed, adjusting to your preference.
- Before serving, remove the bay leaf from the pot to avoid any unwanted bites.
- Ladle the soup into bowls and garnish with fresh parsley for a pop of color and flavor.
Notes
- This soup can be stored in the refrigerator for up to 3 days.
- Freeze leftovers for up to 2 months.
- Feel free to add other vegetables like peas or corn.
- Prep Time: 15 minutes
- Cook Time: 33 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Herb Loaded Chicken Noodle, Chicken Soup, Comfort Food