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Italian Chicken Noodle Soup

A comforting dish perfect for chilly days, combining tender chicken, fresh vegetables, and soft egg noodles in a savory broth.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups shredded chicken Use rotisserie chicken for convenience.
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 6 cups chicken broth Use vegetable broth for a vegetarian option.
  • 1 teaspoon dried oregano Fresh oregano can be used, double the amount.
  • 1 teaspoon dried basil Fresh basil can be used, double the amount.
  • to taste salt and pepper Adjust according to preference.
  • 2 cups egg noodles Cook according to package instructions.
  • Fresh parsley for garnish Optional

Method
 

Preparation
  1. In a large pot, heat a little oil over medium heat. Add onions and garlic, and sauté until softened.
  2. Add carrots and celery, cooking for about 5 minutes.
  3. Pour in the chicken broth and bring to a boil.
  4. Stir in the shredded chicken, oregano, basil, salt, and pepper.
  5. Once boiling, add the egg noodles and cook according to package instructions until tender.
  6. Adjust seasoning if needed.
  7. Serve warm, garnished with fresh parsley.

Notes

Store any leftovers in an airtight container in the refrigerator for 3 to 4 days. When reheating, add a bit of water or broth as the noodles can soak up liquid. For a creamy version, add a splash of heavy cream at the end of cooking.