Ingredients
Scale
- 1 lb boneless chicken breast
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 1 tsp dried thyme
- 1 bay leaf
- 2 cups egg noodles
- 2 tbsp olive oil
Instructions
- Heat olive oil in a Dutch oven over medium heat. Add onions and sauté until translucent.
- Stir in diced carrots and celery; cook until slightly softened.
- Add minced garlic and sauté for an additional 30 seconds.
- Incorporate the chicken breast, chicken broth, thyme, and bay leaf. Bring to a gentle boil.
- Cover and reduce heat to low; simmer for about 25 minutes until chicken is cooked through.
- Shred the chicken using forks and add egg noodles to the pot; cook according to package instructions (approximately 6-8 minutes).
- Serve hot, garnished with parsley if desired.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 900mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg