Ingredients
Scale
- 2 tablespoons of whatever cooking oil floats your boat
- 1 onion (chop it however you’re feeling in the moment)
- 3 carrots (peeled and sliced; they don’t need to be perfect)
- 2 stalks celery (slice ’em however thick or thin tickles your fancy)
- Salt and pepper (just eyeball it)
- About a pound of cooked chicken (shredded or cubed – honestly, leftovers work great here)
- 8 cups of really good chicken broth
- A couple of bay leaves
- Fresh thyme sprigs (or dried if that’s what’s in your pantry)
- Egg noodles (or any pasta that makes you happy) – about two handfuls should do
- Some chopped parsley because we’re fancy like that
Instructions
- Grab a big pot and warm up that oil over medium heat.
- Throw in your onions, carrots, and celery along with a pinch of salt and pepper; cook ’em until they start looking translucent or until you get bored.
- Add in the chicken along with another little sprinkle of salt for luck.
- Pour in the broth—watch out for splashes! Toss in bay leaves and thyme.
- Bring everything to a low boil then knock back the heat so things can simmer down for about half an hour.
- When there’s about 10 minutes left on the timer—or whenever you remember—add those noodles.
- Once they’re done doing their thing (you want ’em tender but not mushy), fish out those bay leaves & thyme stems.
- Give it a taste test—needs more salt? More pepper? Trust your gut!
- Ladle into bowls and garnish with parsley because we eat with our eyes first right?
Notes
Add a squeeze of lemon for a tangy twist
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: (Estimations per serving)
- Calories: 250
- Sugar: 3g
- Sodium: 700mg
- Fat: 5g
- Saturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 50mg
Keywords: Panera, Chicken Noodle Soup, Comfort Food