30 Minute Stovetop Chicken Noodle Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 2 medium carrots, chopped
- 2 tablespoons minced garlic
- salt and black pepper to taste
- 1 tablespoon dried oregano
- 1 tablespoon dried parsley
- 2 cups cooked chicken breast (or thighs), shredded
- 6 ounces whole wheat egg noodles, uncooked (about 1/2 of a 12 ounce bag of egg noodles)
- 8 cups chicken broth, low-sodium
Instructions
- Heat olive oil in a dutch oven or large stock pot. Add onions, celery and carrots and cook until tender, stirring occasionally.
- Add in chicken broth and spices and bring to a boil.
- Stir in uncooked noodles and cook for another 10 minutes or until noodles are soft.
- Add chicken and cook for another 5 minutes.
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