Description
A comforting bowl of roasted chicken noodle soup packed with flavor.
Ingredients
Scale
- 1 whole roasted chicken
- 8 cups chicken broth
- 2 cups egg noodles
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon thyme
- 1 teaspoon parsley
- Salt to taste
- Pepper to taste
Instructions
- Shred the roasted chicken into bite-sized pieces.
- In a large pot, heat the chicken broth over medium heat.
- Add the chopped onion, carrots, celery, and garlic. Cook until softened.
- Stir in the shredded chicken, thyme, and parsley.
- Add the egg noodles and cook until tender.
- Season with salt and pepper to taste.
Notes
- Use leftover roasted chicken for convenience.
- Add more vegetables for extra nutrition.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 800mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg
Keywords: roasted chicken noodle soup, chicken soup, comfort food