Chicken Noodle Soup Recipe

Ingredients:

• 2 tbsp olive oil or butter
• 1 medium onion, diced
• 3 carrots, sliced
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 8 cups chicken broth
• 2 cups cooked chicken (shredded or cubed, rotisserie works great)
• 2 bay leaves
• 1 tsp dried thyme (or Italian seasoning)
• Salt & black pepper, to taste
• 8 oz egg noodles (or your favorite pasta)
• Fresh parsley, for garnish

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Instructions:

1. Sauté veggies: In a large pot, heat oil/butter over medium heat. Add onion, carrots, celery, and garlic. Cook until softened, about 5 minutes.
2. Add broth & chicken: Pour in chicken broth, then stir in chicken, bay leaves, thyme, salt, and pepper. Bring to a boil.
3. Cook noodles: Add egg noodles and cook until tender, about 8–10 minutes.
4. Simmer: Reduce heat and let everything simmer together for a few minutes to blend flavors. Remove bay leaves.
5. Serve hot: Garnish with fresh parsley and enjoy!

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🍽️ Serving Suggestions:

• Pair with crusty bread, cornbread, or crackers.
• Add a squeeze of lemon juice for a fresh, bright kick.

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💡 Tips:

• For richer flavor, use homemade chicken broth or simmer a whole chicken with bones first.
• This soup freezes beautifully — just leave noodles out until reheating.

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