Italian Chicken Noodle Soup is a comforting broth-based soup with tender chicken, vegetables, herbs, and egg noodles.
Ingredients
2 tablespoons olive oil
1 medium onion diced
2 carrots sliced
2 celery stalks chopped
3 cloves garlic minced
1 can 14.5 ounces diced tomatoes drained
8 cups low-sodium chicken broth
2 bay leaves
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon black pepper
Salt to taste
1 pound boneless skinless chicken breasts or thighs
2 cups egg noodles
1 cup fresh spinach optional
2 tablespoons fresh parsley chopped
1/4 cup grated Parmesan cheese optional
Instructions
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Heat olive oil in a large pot over medium heat.
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Add onion, carrots, and celery and cook until softened.
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Stir in garlic and cook briefly.
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Add diced tomatoes and cook 2 minutes.
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Pour in chicken broth and add bay leaves, oregano, basil, salt, and pepper.
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Add chicken and bring to a gentle boil.
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Reduce to a simmer and cook 20 to 25 minutes.
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Remove chicken, shred, and set aside.
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Bring soup to a boil and add egg noodles.
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Cook noodles until tender.
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Return shredded chicken and add spinach if using.
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Remove bay leaves and garnish with parsley and Parmesan.