Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 carrots, sliced
- 3 celery stalks, sliced
- 3 garlic cloves, minced
- 8 cups chicken broth
- 2 cups cooked shredded chicken
- 2 cups egg noodles
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion, carrots, and celery; cook until vegetables are tender.
- Stir in minced garlic and cook for another minute.
- Add chicken broth and bring to a boil.
- Reduce heat and add shredded chicken and noodles.
- Simmer until noodles are cooked al dente, about 10 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
- Use homemade or store-bought cooked chicken for convenience.
- Adjust noodle amount for desired broth thickness.
- Perfect for freezing in individual portions.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (around 350g)
- Calories: 250 Kcal
- Sugar: 5g
- Sodium: 900mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg
