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If you’re looking for a comforting and effortless meal, this recipe has your name on it. By using canned chicken, you cut down on prep time but still end up with a bowlful of hearty goodness.
Ingredients
- 2 tablespoons of olive oil
- 1 medium onion, chopped
- 2 celery stalks, sliced
- 2 carrots, peeled and sliced
- 2 cloves of garlic, minced
- 1 teaspoon dried thyme
- 6 cups chicken broth
- 1 (12.5-ounce) can of chicken, drained and shredded
- 2 cups egg noodles (or your favorite pasta)
- Salt and pepper to taste
- Optional garnish: fresh parsley, chopped
Instructions
Begin by warming the olive oil in a large pot over medium heat. Add the onion, celery, and carrots. Cook for about five minutes, until the onions turn translucent and the veggies soften slightly. Stir occasionally to prevent any burning.
Next, toss in the garlic and dried thyme. Let the garlic sizzle for about a minute. Then, pour in the chicken broth and adjust the heat to bring it to a gentle simmer. Now, stir in the canned chicken. Breaking it up a bit will help it infuse the soup more thoroughly.
Once the soup is gently bubbling, add the egg noodles. Cook them according to the package instructions, usually between 7–9 minutes, until they’re perfectly al dente. Season with salt and pepper, tasting as you go to balance the flavors. Give everything a final stir before ladling your soup into bowls, and if you like, shower the top with fresh parsley for a colorful flourish.
This recipe is perfect for busy folks who still crave a homemade meal. Using canned chicken offers a quick and budget-friendly shortcut, while the combination of veggies and noodles delivers that familiar coziness we all love in a bowl of soup. Need a twist? Swap in whole-wheat pasta or your favorite gluten-free noodles, or add extra veggies like mushrooms or spinach to boost the nutritional profile. However you customize it, this comfort staple will warm up anyone’s day—and with minimal fuss in the kitchen.
