Description
This quick soups for dinner recipe is perfect for busy weeknights, offering flavorful and comforting options.
Ingredients
Scale
- 4 cups chicken broth
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup cooked shredded chicken
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups egg noodles
Instructions
- In a large pot, bring the chicken broth to a boil.
- Add the diced carrots and celery, cooking for about 5 minutes.
- Stir in the shredded chicken, thyme, salt, and pepper.
- Add the egg noodles and continue cooking until noodles are tender.
- Serve hot and enjoy.
Notes
- This recipe can be made ahead and reheated for easy leftovers.
- Add vegetables like peas or corn for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: soup
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 1g
- Sodium: 800mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg