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Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, until the vegetables begin to soften. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Prepare the Broth:
Pour in the chicken broth and stir to combine. Add the dried thyme, dried parsley, bay leaf, salt, and pepper. Bring the broth to a simmer over medium heat, then reduce to low. Let it simmer for about 15-20 minutes to allow the flavors to meld.
Add Chicken and Noodles:
Stir in the cooked chicken and egg noodles (or pasta of choice). Continue to simmer for another 8-10 minutes, or until the noodles are tender and cooked through. If the soup becomes too thick, add a bit more broth or water to reach your desired consistency.
Season and Adjust:
Taste the soup and adjust the seasoning with more salt, pepper, or dried herbs if needed. For an extra layer of flavor, add a splash of lemon juice to brighten the broth.
Serve:
Ladle the soup into bowls and garnish with fresh chopped parsley. Serve hot, with a side of crusty bread or crackers for dipping.
Serving and Storage Tips:
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