1 teaspoon dried thyme
Salt and freshly ground black pepper to taste
2 tablespoons fresh parsley, chopped (for garnish)
Optional: a squeeze of lemon juice for brightness
Instructions:
1. Sauté the Vegetables:
In a large pot, heat the olive oil over medium heat.
Add the diced onion, garlic, carrots, celery, and red bell pepper (if using). Sauté the vegetables for about 5-7 minutes, until they begin to soften and the onion becomes translucent.
2. Add Broth and Chicken:
Pour in the chicken broth and bring the mixture to a boil.
Add the shredded or diced chicken, bay leaf, and dried thyme. Stir to combine.
3. Cook the Noodles:
Add the egg noodles or broken spaghetti to the boiling soup.
Reduce the heat to medium-low and let the soup simmer until the noodles are tender, about 8-10 minutes. Stir occasionally to prevent the noodles from sticking.
4. Season the Soup:
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