CHICKEN NOODLE SOUP

Ingredients:

• 2 tablespoons olive oil or butter
• 1 medium onion, diced
• 2–3 garlic cloves, minced
• 3 carrots, peeled and sliced
• 2 celery stalks, sliced
• 8 cups chicken broth (store-bought or homemade)
• 2 cups cooked shredded chicken (rotisserie or boiled)
• 2 teaspoons salt (adjust to taste)
• ½ teaspoon black pepper
• ½ teaspoon dried thyme
• 1 bay leaf (optional)
• 2 cups egg noodles (or any pasta you like)
• Fresh parsley, chopped (for garnish)
• Lemon juice (optional – for brightness)

Instructions:

1. Sauté vegetables
   In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook for 5–6 minutes, until vegetables begin to soften.
2. Add garlic and herbs
   Stir in minced garlic, thyme, salt, pepper, and bay leaf (if using). Cook for 1–2 minutes until fragrant.
3. Pour in broth
   Add chicken broth and bring to a boil.
4. Add noodles
   Once boiling, add the noodles. Cook according to package directions (usually 8–10 minutes), until tender.
5. Add cooked chicken
   Stir in the shredded chicken and simmer for another 5 minutes to heat through.
6. Finish and serve
   Remove bay leaf. Taste and adjust seasoning. Add a splash of lemon juice if you like. Garnish with fresh parsley.

Tips:

• Make it creamy: Stir in a splash of heavy cream or a spoon of sour cream.
• Make it ahead: Store the soup and noodles separately if preparing in advance to avoid sogginess.
• Add-ins: Peas, corn, spinach, or kale are great additions.