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Forget chicken noodle
Forget chicken noodle

Forget chicken noodle
Once upon a time, in a quaint little kitchen nestled in the heart of a bustling neighborhood, there lived a seasoned cook named Grandma Rose. Grandma Rose was known far and wide for her comforting culinary creations, but her most…
Forget chicken noodle
Source
Ingredients:
1
Servings
  • 2
    tbsp
     olive oil
  • 1
    item
     onion, finely chopped
  • 3
    item
     carrots, sliced
  • 3
    item
     celery stalks, sliced
  • 3
    clove
     garlic, minced
  • 1920
    ml
     chicken broth
  • 480
    ml
     cooked shredded chicken
  • 480
    ml
     wide egg noodles
  • 1
    tsp
     dried thyme
  • 1
    item
     salt and pepper to taste
  • 1
    item
     fresh parsley, chopped, for garnish
  • 1
    item
     serving suggestions
  • 1
    item
     serve with a slice of crusty bread or a handful of oyster crackers for dipping
  • 1
    item
     garnish with a squeeze of fresh lemon juice for extra brightness and flavor
  • 1
    item
     common variations
  • 1
    item
     add chopped fresh dill or a squeeze of lemon juice for a burst of freshness
Forget chicken noodle
Instructions:
  1. In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion, sliced carrots, sliced celery, and minced garlic. Cook until vegetables are softened, about 5-7 minutes.
  2. Pour in chicken broth and bring to a simmer.
  3. Add shredded chicken, wide egg noodles, and dried thyme to the pot. Simmer until noodles are cooked through, about 8-10 minutes.
  4. Season with salt and pepper to taste.
  5. Ladle the soup into bowls and garnish with fresh chopped parsley.
  • 2
    tbsp
     olive oil
  • 1
    item
     onion, finely chopped
  • 3
    item
     carrots, sliced
  • 3
    item
     celery stalks, sliced
  • 3
    clove
     garlic, minced
  • 1920
    ml
     chicken broth
  • 480
    ml
     cooked shredded chicken
  • 480
    ml
     wide egg noodles
  • 1
    tsp
     dried thyme
  • 1
    item
     salt and pepper to taste
  • 1
    item
     fresh parsley, chopped, for garnish
  • 1
    item
     serving suggestions
  • 1
    item
     serve with a slice of crusty bread or a handful of oyster crackers for dipping
  • 1
    item
     garnish with a squeeze of fresh lemon juice for extra brightness and flavor
  • 1
    item
     common variations
  • 1
    item
     add chopped fresh dill or a squeeze of lemon juice for a burst of freshness
1
Servings
0

In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion, sliced carrots, sliced celery, and minced garlic. Cook until vegetables are softened, about 5-7 minutes.

Pour in chicken broth and bring to a simmer.

Add shredded chicken, wide egg noodles, and dried thyme to the pot. Simmer until noodles are cooked through, about 8-10 minutes.

Season with salt and pepper to taste.

Ladle the soup into bowls and garnish with fresh chopped parsley.

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