Yield: 8
Chicken Noodle Soup
Prep Time
5 minutes
Cook Time
20 minutes
Total Time
25 minutes
Ingredients
- 1 tbsp olive oil
- 2 carrots, peeled and diced
- 2 celery ribs, diced
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 8 cups chicken broth
- 2 cups shredded cooked chicken
- 2 fresh thymes
- 1 bay leaf
- 1 cup small dried pasta shells
- 2 tbsp fresh parsley
- Salt and pepper, to taste
Instructions
- In a large pot or Dutch oven, heat the oil over medium-high heat. Add the carrots, celery, and onion to the pot. Cook, stirring occasionally, until they begin to soften, about 5 minutes. Stir in the garlic and cook until it becomes fragrant, 30 seconds. Add the broth, chicken, thyme, and bay leaf. Bring the soup to a boil then reduce the heat to a simmer. Stir in the pasta and cook until it is al dente, about 8 minutes. Remove the thyme sprigs and bay leaf. Stir in the parsley and season the soup well with salt and pepper to taste.
- Serve the soup immediately or store in the refrigerator for up to 3 days.
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