🛒Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 3 celery stalks, sliced
- 8 cups chicken broth
- 2 cups cooked shredded chicken
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 2 cups egg noodles
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped (optional)
🔧Kitchen Tools Needed
- Large pot
- Wooden spoon
- Knife
- Cutting board
- Measuring spoons
📝Instructions
- 1
Heat the olive oil in a large pot over medium heat.
- 2
Add the chopped onion and sauté for about 5 minutes, or until translucent.
- 3
Stir in the minced garlic, sliced carrots, and sliced celery; cook for another 5 minutes.
- 4
Pour in the chicken broth and bring the mixture to a boil.
- 5
Add the shredded chicken, dried thyme, and dried parsley to the pot.
- 6
Reduce the heat to a simmer and cook for 10 minutes.
- 7
Stir in the egg noodles and continue to simmer for an additional 8-10 minutes, or until the noodles are tender.
- 8
Season with salt and pepper to taste.
- 9
Remove from heat and stir in the fresh parsley, if using.
- 10
Serve hot and enjoy your homemade budget chicken noodle soup.
🥗Nutrition Information
⚡Calories per serving: 250
🏷️Recipe Tags
❓Frequently Asked Questions
Can I use chicken breast instead of shredded chicken?
Yes, you can use cooked chicken breast. Simply dice or shred it before adding it to the soup.
Can I freeze the leftovers?
Yes, this soup freezes well. Allow it to cool completely, then store it in airtight containers for up to 3 months. Thaw in the refrigerator before reheating.
