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a bowl of chicken noodle soup in a wide horizontal shot, golden broth with egg noodles, shredded chicken, carrots and celery, on a light wooden table beside a thermos, natural window light, shallow depth of field, landscape orientation

Chicken Noodle Soup

This chicken noodle soup has a broth base, and it makes for a great lunch, because it tastes like a warm hug, and it is great to take in a thermos.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 2 carrots diced
  • 2 stalks celery diced
  • 1 small onion diced
  • 6 cups chicken broth
  • 2 cups cooked chicken shredded
  • 1.5 cups egg noodles
  • salt and pepper to taste

Method
 

  1. Heat the oil in a pot and saute the carrots, celery, and onion until soft, about 5 minutes.
  2. Pour in the chicken broth and bring to a gentle boil.
  3. Add the egg noodles and cook until tender, about 7 minutes.
  4. Stir in the shredded chicken and warm through.
  5. Season with salt and pepper, then ladle into a preheated thermos.

Notes

Slightly undercook the noodles since they keep softening in the hot thermos.