Description
A quick, comforting chicken noodle soup with tender vegetables and warm spices, ready in just 30 minutes.
Ingredients
2 tbsp olive oil
1 yellow onion, chopped
3 garlic cloves, minced
3 carrots, sliced
2 celery stalks, sliced
1 tsp dried thyme
½ tsp ground turmeric
Salt & black pepper to taste
6 cups low-sodium chicken broth
2 cups cooked shredded chicken
1½ cups wide egg noodles or pasta shells
1 bay leaf
Fresh parsley for garnish
Optional: lemon juice
Instructions
Heat oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 4–5 minutes.
Stir in garlic, thyme, turmeric, salt, and pepper. Cook for 1 minute.
Add broth and bay leaf. Bring to a boil.
Stir in noodles and cook for 10 minutes.
Add shredded chicken and simmer for 2–3 more minutes.
Adjust seasoning, add lemon if desired, and serve hot with parsley.
Notes
Use rotisserie chicken for extra flavor and speed.
Store in fridge for up to 5 days; add fresh noodles if frozen.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 280
- Fat: 8g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 65mg
Keywords: simple soup recipes, chicken noodle soup, easy dinner, one pot soup, 30 minute soup