Description
Tender chicken with egg noodles and veggies simmered in a flavorful broth for cozy warmth.
Ingredients
- 2 boneless, skinless chicken breasts (approximately 14 oz) or 2 cups cooked shredded chicken
- 2 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped (plus additional for garnish)
- 8 cups low-sodium chicken broth
- 5 oz egg noodles
- 1 teaspoon dried thyme
- 1 bay leaf
- ½ teaspoon freshly ground black pepper
- 1 teaspoon salt, adjust to taste
- 1 tablespoon olive oil
Instructions
1. Heat olive oil in a large pot over medium heat. Add diced onion, sliced carrots, and celery. Sauté for 5 minutes until vegetables soften.
2. Stir in minced garlic and cook for 1 minute until fragrant.
3. Place raw chicken breasts in the pot and pour in chicken broth. Add dried thyme, bay leaf, salt, and black pepper. Bring to a boil, then reduce heat to a simmer. Cover and cook for 20 minutes until chicken is fully cooked.
4. Remove chicken breasts and shred with two forks. Return shredded chicken to the pot. If using pre-cooked chicken, add it at this stage.
5. Add egg noodles to the simmering broth and cook uncovered for 8 to 10 minutes until noodles are tender.
6. Stir in chopped parsley and adjust salt and pepper to taste.
7. Remove bay leaf before serving. Ladle soup into bowls and garnish with extra parsley.
Notes
Large pot or Dutch oven
Knife and cutting board
Ladle
Review each ingredient for potential allergens and seek professional medical advice if you have concerns.
Contains egg (in egg noodles).
May contain gluten (in egg noodles).
Check packaged ingredients for allergens if sensitive.
Nutrition
- Serving Size: 1 portion
- Calories: 240
- Fat: 5 g
- Carbohydrates: 26 g
- Protein: 22 g