Hearty Leftover Chicken Noodle Soup

• 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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Alla steg

1. 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. 2

   Pour in the chicken broth and bring the mixture to a rolling boil.

3. 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. 4

   Season the soup with salt and black pepper to taste. Adjust seasoning as needed.

5. 5

   Stir in the fresh chopped parsley just before serving.

6. 6

   Ladle the hot soup into bowls and serve immediately.