There is something about Chicken Noodle Soup that makes me feel warm and fuzzy inside. It has always been the go-to meal, when I’m not feeling my greatest or if I had a long day. I wanted to clean up this classic soup, keeping with the familiar taste we are all use to. This is a healthy meal you can make ahead of time for lunch or dinner!
Hope You Enjoy!
- 1 1/2 tbsp olive oil
- 1 small onion, chopped
- 3 celery stalks, chopped
- 1/2 cup fresh parsley, chopped
- 3 med-large carrots, peeled and chopped
- 8 cups low sodium chicken stock
- 4 large bay leaves
- 1 rotisserie chicken, shredded (I use half of the chicken)
- 2 1/2 cups whole grain yoke free egg noodles
- 12 fresh thyme sprigs
- 1 tsp. minced garlic
- 2 packets of sodium free chicken bouillon
- black pepper, season to taste
- cayenne pepper, season to taste
- granulated garlic, season to taste
Heat oil in a dutch oven or large stock pot. Add onion, celery, parsley, carrots, minced garlic, and 8 thyme sprigs. Season veggies with black pepper, cayenne pepper, and granulated garlic. Cook until tender. Add 1 cup of chicken stock and simmer for 10-15 minutes. Add 4 bay leaves and the remaining thyme sprigs (about 4). Add 7 cups of chicken stock, chicken bouillon, and shredded chicken. Simmer on low for 1-2 hours, stirring frequently. Bring soup to a boil and add 2 1/2 cups of egg noodles. Bring back to a simmer and cook on low until noodles are cooked, about 15-20 minutes.