Hearty & High-Protein Chicken Noodle Soup Recipe

Ingredients

• 2 tbsp olive oil or butter
• 1 large onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1.5 litres (6 cups) chicken broth or stock
• 250g boneless, skinless chicken breast or thigh, cooked and shredded (about 2 cups shredded chicken)
• 1 cup egg noodles (or small pasta like macaroni)
• 0.5 cup frozen peas
• 1 tsp dried thyme (or oregano)
• 0.5 tsp black pepper powder
• Salt to taste
• Fresh parsley or coriander, chopped (for garnish)

Instructions

1. 1

   Prepare Chicken: If using raw chicken, poach it by simmering in water or broth until cooked through (about 15-20 minutes). Shred it using two forks. If using leftover cooked chicken, shred it. Set aside.

2. 2

   Sauté Aromatics and Vegetables: Heat olive oil or butter in a large pot or Dutch oven over medium heat. Add chopped onion, diced carrots, and diced celery. Sauté for 5-7 minutes until the vegetables start to soften. Add minced garlic and sauté for another minute until fragrant.

3. 3

   Add Broth and Seasonings: Pour in the chicken broth or stock. Stir in dried thyme and black pepper. Bring the soup to a boil, then reduce the heat to a simmer, cover, and cook for 10 minutes to allow the flavors to meld and the vegetables to become tender-crisp.

4. 4

   Cook Noodles and Chicken: Add the egg noodles (or small pasta) and shredded chicken to the simmering soup. Cook according to the pasta package directions, usually 7-10 minutes, or until the noodles are al dente. Add frozen peas during the last 2-3 minutes of cooking.

5. 5

   Adjust Seasoning and Serve: Taste the soup and adjust salt and pepper as needed. If you prefer a thinner consistency, you can add a little more hot broth or water. Ladle the hot soup into bowls. Garnish generously with fresh chopped parsley or coriander.