Ingredients
2 tbsp olive oil or butter
1 medium yellow onion, diced
2 large carrots, sliced
2 celery stalks, sliced
3 garlic cloves, minced
1 lb boneless skinless chicken breasts or thighs
8 cups low-sodium chicken broth
4 cups uncooked egg noodles
1 tsp dried thyme
1 tsp dried parsley
1 bay leaf
Salt and pepper to taste
Fresh parsley for garnish (optional)
Instructions
Heat oil in a large pot over medium heat. Add onion, carrots, and celery; sauté 5–6 minutes.
Stir in garlic, thyme, parsley, salt, and pepper; cook 30 seconds.
Add chicken and broth; drop in the bay leaf. Bring to a boil, then reduce heat and simmer 25 minutes.
Remove chicken; shred it using two forks. Discard the bay leaf.
Add egg noodles; cook 6–8 minutes until tender.
Return shredded chicken; stir and adjust seasoning.
Serve hot, garnished with fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Cuisine: American
Nutrition
- Serving Size: 6 bowls