Ingredients
Scale
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 8 cups low-sodium chicken broth
- 2 boneless, skinless chicken breasts (about 1 lb)
- 1 tsp dried thyme
- 1 bay leaf
- 1 cup egg noodles
- Salt and pepper to taste
- 2 tbsp fresh parsley, chopped
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery; cook 5–6 minutes until softened.
- Pour in chicken broth, add thyme and bay leaf. Bring to a boil.
- Reduce heat, add chicken breasts, and simmer 15–18 minutes until cooked through.
- Remove chicken, shred with two forks, and return to pot.
- Add egg noodles and simmer 7–10 minutes until tender.
- Season with salt and pepper, stir in parsley, and serve warm.
Notes
- For extra immune support, add a pinch of turmeric or ginger.
- Swap egg noodles for rice or gluten-free pasta if needed.
- Leftovers keep refrigerated for 3–4 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Optional
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 198 kcal Kcal
- Sugar: 3 g
- Sodium: 412 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 2 g
- Protein: 19 g
- Cholesterol: 45 mg
