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Amazing 1-Pot Soup That Makes You Forget Takeout

The Soup That Makes You Forget Takeout
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This soup delivers bold, satisfying flavor, making it the homemade alternative you’ll choose over takeout every time. We fixed the common issues in popular recipes to give you a foolproof comfort dish.

Ingredients

  • Chicken Broth: 6 cups
  • Shredded Cooked Chicken: 2 cups
  • Carrots, diced: 1 cup
  • Celery, diced: 1 cup
  • Egg Noodles: 2 cups
  • Onion, chopped: 1 medium
  • Garlic, minced: 2 cloves
  • Olive Oil: 1 tablespoon
  • Fresh Thyme leaves: 1 teaspoon
  • Bay Leaf: 1
  • Salt: to taste
  • Black Pepper: to taste

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion and diced carrots and celery. Cook until softened, about 5 to 7 minutes.
  3. Stir in the minced garlic and thyme. Cook for 1 minute until fragrant.
  4. Pour in the chicken broth and add the bay leaf. Bring the mixture to a boil.
  5. Reduce the heat and simmer for 15 minutes, allowing the vegetables to become tender.
  6. Add the shredded cooked chicken and the egg noodles to the pot.
  7. Cook according to the noodle package directions, usually about 8 to 10 minutes, until the noodles are tender.
  8. Remove and discard the bay leaf.
  9. Season generously with salt and black pepper to your preference.
  10. Serve hot. Share your success with us.

Notes

  • We recommend using rotisserie chicken for quick prep.
  • To amp up the flavor, lightly brown the vegetables before adding the broth.
  • If your noodles absorb too much liquid while sitting, add a splash more broth when reheating.

Nutrition

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