Chicken Noodle Soup With Garlic Butter Toast

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 35 min · Chicken · high-protein

＋ Save this recipe

Shop ingredients

Print

Ingredients

• 7 oz cooked rotisserie chicken, shredded
• 4 oz wide egg noodles
• 1 tbsp olive oil
• 1 yellow onion, diced
• 2 carrots, sliced
• 2 celery ribs, sliced
• 4 cups chicken broth
• 1/2 tsp dried thyme
• 1 bay leaf
• 1 1/2 tsp each kosher salt and black pepper
• 6 thick slices sourdough bread
• 1 1/2 tbsp butter, softened
• 2 cloves garlic, minced
• 1/4 cup flat-leaf parsley, chopped

Method (tap to check — screen stays awake)

1. Heat the oil in a Dutch oven over medium and cook the onion, carrots and celery with a pinch of salt until the onion is translucent and the carrots have lost their squeak, 7 to 8 minutes.
2. Pour in the broth, add the thyme and bay leaf, and bring to a hard simmer.
3. Add the noodles and cook until just tender with a little chew, 6 to 7 minutes, stirring so they do not stick to the bottom.
4. Stir in the shredded chicken and simmer 3 minutes more, until heated through; season with salt and pepper and discard the bay leaf.
5. Mash the butter with the garlic, spread it thick on the bread, and broil 2 to 3 minutes until the edges are browned and the centers sizzle.
6. Ladle the soup into bowls, shower with parsley, and serve the toast alongside for dunking.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

← Browse the cookbook