Ingredients
Scale
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 medium carrots, sliced
- 3 celery stalks, sliced
- 3 garlic cloves, minced
- 8 cups (2 liters) chicken broth
- 1 pound (450g) boneless, skinless chicken breasts or thighs
- 2 cups (200g) egg noodles
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 bay leaf
- Salt and black pepper, to taste
Optional Garnish:
- Fresh parsley, chopped
- Lemon wedges
Instructions
Step 1: Prepare the Vegetables
- Dice the onion, slice the carrots and celery, and mince the garlic. Set aside.
Step 2: Sauté the Vegetables
- Heat olive oil in a large pot over medium heat.
- Add the onion, carrots, and celery, and sauté for 5-7 minutes until softened.
- Stir in the minced garlic and cook for 1 minute until fragrant.
Step 3: Add the Broth and Chicken
- Pour in the chicken broth and add the chicken breasts or thighs.
- Season with thyme, parsley, bay leaf, salt, and pepper. Stir to combine.
Step 4: Simmer the Soup
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the chicken is fully cooked.
Step 5: Shred the Chicken
- Remove the cooked chicken from the pot and shred it into bite-sized pieces using two forks.
Step 6: Cook the Noodles
- Add the egg noodles to the pot and cook for 6-8 minutes, or until tender.
Step 7: Combine and Finish
- Return the shredded chicken to the pot and stir to combine.
- Adjust the seasoning with additional salt and pepper, if needed.
Notes
- For a richer flavor, simmer the soup longer to allow the ingredients to meld beautifully.
- If the soup is too thick, add extra chicken broth or water to adjust the consistency.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 320
- Sodium: 780mg
- Protein: 24g