Classic Chicken Noodle Soup
Ingredients:
2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
3 medium carrots, sliced
2 celery stalks, sliced
1 cup frozen peas (or fresh if preferred)
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon dried parsley (or 2 tablespoons fresh parsley, chopped)
6 cups low-sodium chicken broth
2 cups cooked, shredded chicken (store-bought rotisserie chicken works great)
1 1/2 cups egg noodles or any pasta of your choice
Salt and pepper, to taste
Optional: 1 cup heavy cream (for creamy version)
Instructions:
Sauté Vegetables:
Heat olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 3 minutes.
Add the garlic, carrots, and celery. Cook, stirring occasionally, for another 5-7 minutes until the vegetables start to soften.
Add Herbs and Broth:
Stir in the thyme, rosemary, and parsley.
Pour in the chicken broth, and bring to a boil.
Cook Noodles and Chicken:
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