Low Sodium Chicken Noodle Soup

local_grocery_store Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 4 cups low sodium chicken broth
• 2 cups water
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 8 oz. egg noodles
• 2 cups cooked chicken, shredded
• Salt and pepper to taste

restaurant_menu Method

1. 1.Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. 2.Add the chicken broth, water, carrots, celery, thyme, and bay leaf. Bring to a boil, then reduce the heat and simmer for 20 minutes.
3. 3.Add the egg noodles and chicken and continue to simmer until the noodles are tender, about 10 minutes.
4. 4.Season with salt and pepper to taste. Serve hot.

lightbulb_outline Tips

• chevron_rightFor a vegetarian version, simply omit the chicken and use vegetable broth instead.
• chevron_rightFeel free to add other vegetables you have on hand, such as mushrooms or green beans.