Easy Chunky Chicken Noodle Soup
Perfect classic for that cold weather. Hygge approved. ;)
Ingredients
- 10 oz artisan noodles or egg noodles
- 4 large carrots, chopped
- 4 celery sticks, chopped
- 1 onion, diced
- 3 cloves of garlic, minced
- 8 cups chicken broth or stock bone broth would work too
- 1 lb cooked chicken breast shredded or chopped small
- 2 bay leaves
- 2 tbsp fresh chopped parsley or 1 tbsp of freeze dried parsley
- salt & pepper to taste
- 2 tbsp olive oil
Instructions
- Chop all veggies and heat up dutch oven on stove with olive oil.
- Add veggies and cook until tender or for 5 minutes.
- Pour in broth, bay leaf, garlic, salt and pepper and bring to a boil.
- Add pasta and cook for 5-7 minutes or until al dente. Add chicken when there is 2 minutes left on pasta timer.
- Remove from heat. Add parsley and let sit for 5-10 minutes before serving.
- Serve hot with crackers or bread and side salad.
Notes
To make it Gluten Free, use Gluten free egg noodles.
To make it vegetarian, use vegetable stock or broth and omit the chicken.
To make it high protein, add more chicken.