Description
My Garlic Chicken Noodle Soup is the ultimate comfort meal, delivering a punchy garlic aroma, tender protein, and perfectly cooked noodles in under 30 minutes. This recipe relies on simple pantry staples and efficient cooking techniques, creating a symphony of textures and flavors that satisfy the whole family.
Ingredients
2 cups Cooked Chicken (shredded rotisserie chicken or leftover roasted chicken)
6 to 8 cloves Fresh Garlic (minced)
8 cups Chicken Broth (organic or bone broth)
8 ounces Wide Egg Noodles
1 cup Mirepoix Base (diced onions, carrots, and celery)
2 tablespoons Olive Oil (extra virgin)
1/4 cup Fresh Herbs (chopped parsley)
1 teaspoon Dried Thyme
1 Lemon (juiced)
Salt (to taste)
Black Pepper (to taste)
Instructions
- Sauté the Aromatics: Heat the olive oil in a large pot over medium-high heat. Add the diced onion, carrots, and celery, and sauté for 5 to 6 minutes until softened
- Infuse the Garlic: Stir in the minced garlic and dried thyme, cooking for 60 seconds until fragrant
- Boil the Broth: Add chicken stock and bring to a rolling boil, scraping any browned bits from the bottom
- Cook the Noodles: Add egg noodles, reduce heat to a simmer, and cook according to package directions for about 7 to 9 minutes
- Combine and Heat: Stir in shredded chicken and parsley. Let simmer for an additional 2 to 3 minutes until heated through
- The Final Flourish: Remove from heat, stir in lemon juice, and season with salt and pepper to taste
Notes
For leftovers, store noodles separately to maintain texture.
Use high-quality salt to enhance flavors.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 4g
- Sodium: 780mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 65mg