Hearty Leftover Chicken Noodle Soup

Name: Hearty Leftover Chicken Noodle Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: International
Ingredients: 1.5 cups Cooked Chicken, shredded; 4 cups Chicken Broth; 1.5 cups Egg Noodles; 1 medium Carrot, diced; 1 stalk Celery, diced; 0.5 small Yellow Onion, diced; 1 tablespoon Olive Oil; 0.5 teaspoon Salt; 0.25 teaspoon Black Pepper; 2 tablespoons Fresh Parsley, chopped

"A comforting and quick recipe to transform leftover cooked chicken and pantry staples into a delicious and wholesome chicken noodle soup. Perfect for a cozy meal for two, this recipe is both satisfying and easy to prepare."

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Cooked Chicken, shredded
1.5 cups
Chicken Broth
4 cups
Egg Noodles
1.5 cups
Carrot, diced
1 medium
Celery, diced
1 stalk
Yellow Onion, diced
0.5 small
Olive Oil
1 tablespoon
Salt
0.5 teaspoon
Black Pepper
0.3 teaspoon
Fresh Parsley, chopped
2 tablespoons

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Heat olive oil in a medium pot or Dutch oven over medium heat. Add the diced carrot, celery, and yellow onion. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.

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1
Heat olive oil in a medium pot or Dutch oven over medium heat. Add the diced carrot, celery, and yellow onion. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
2
Pour in the chicken broth and bring the mixture to a rolling boil.
3
Add the uncooked egg noodles and the shredded cooked chicken to the pot. Reduce the heat to a simmer and cook for 8-10 minutes, or until the noodles are tender to your liking.
4
Season the soup with salt and black pepper to taste. Adjust seasoning as needed.
5
Stir in the fresh chopped parsley just before serving.
6
Ladle the hot soup into bowls and serve immediately.