September is here, which means Soup Season! Every Sunday this Fall, I will be trying a soup recipe and sharing it on my blog. This Sunday was overcast in Missouri, and we have all been dealing with seasonal allergies. Poor baby August has had a runny nose that we can’t seem to beat. Luckily, he has become quite the foodie (not that he has much of an option in this household) and soups are one of his favorite foods. So, I decided to whip up a nice, hot batch of chicken noodle soup today. Nothing is more comforting than a warm bowl of chicken noodle soup, especially when it’s homemade! This simple recipe is perfect for busy weeknights or when you need a comforting meal with minimal effort.
Ingredients:
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 6 cups chicken broth
- 2 cups cooked chicken, shredded or diced (rotisserie chicken works great!)
- 1 ½ cups egg noodles
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions:
- 1.Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Sauté for 5-7 minutes, until the vegetables are tender.
- 2.Add the minced garlic and cook for an additional minute.
- 3.Pour in the chicken broth, and stir in the shredded chicken and dried thyme. Bring to a boil.
- 4.Add the egg noodles and reduce the heat to a simmer. Cook for 8-10 minutes or until the noodles are tender.
- 5.Season with salt and pepper to taste. Garnish with fresh parsley if desired.
Serve hot and enjoy a bowl of comforting goodness! This easy chicken noodle soup is not only quick to prepare but also packed with flavor and nutrients, making it a go-to recipe when you need something simple yet satisfying.
