A comforting and flavorful chicken soup with added vegetables for a wholesome meal.
Heat the chicken broth in a large pot over medium heat.
Using low-sodium broth allows you to control the salt level in the soup.
Add the diced carrots, cubed potatoes, and chopped celery to the pot. Simmer until the vegetables are tender.
Cut the vegetables into uniform sizes to ensure even cooking.
Stir in the cooked chicken meat and egg noodles. Cook until the noodles are tender.
Adding the chicken and noodles later prevents them from overcooking.
Season the soup with salt and black pepper to taste. Stir in the chopped parsley before serving.
Fresh parsley adds a burst of flavor and a pop of color to the soup.
Serve the soup hot with a side of crusty bread or a salad for a complete meal.
Serving the soup immediately ensures the noodles maintain their texture.
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