Chicken soup with pasta

A quick and easy classic chicken soup recipe.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 small yellow onion, finely chopped
• 2 celery stalks, finely chopped
• 2 large carrots, sliced 
• 4 garlic cloves, finely chopped (or less, as desired)
• 8 cups chicken broth
• 2 bay leaves
• 3 cups cooked, shredded chicken breast
• 230 grams egg noodles
• 1 tablespoon finely chopped parsley, plus more for serving
• 1 teaspoon salt
• ¼ teaspoon black pepper, plus more for serving
  

Step-by-step instructions

1. Heat the olive oil in a large pot over medium heat. Once the oil shimmers, add the onion, celery, and carrots and cook, stirring frequently, until the onions are translucent, about 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute.

2. Add the chicken broth and bay leaves. Increase the heat to high and bring to a boil, then reduce the heat and cook until the carrots and celery are tender, about 10 minutes.

3. Stir in the chicken, noodles, parsley, salt, and pepper. Continue simmering and cook, stirring occasionally, until the chicken is heated through and the noodles are tender, about 10 minutes.

4.  Ladle the soup into bowls and serve with extra parsley and pepper, if desired.

Enjoy!