Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 pound)
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 2 cups egg noodles
- 1 tsp dried thyme
- 1 tbsp fresh parsley, chopped (for garnish)
- Salt and pepper to taste
Instructions
- Prep your ingredients by dicing the vegetables and mincing the garlic.
- In a large pot over medium heat, sauté garlic in olive oil until fragrant (about 1 minute).
- Add chicken breasts and chicken broth; bring to a gentle boil.
- Reduce heat to simmer; add diced carrots, celery, and egg noodles. Cook until noodles are tender (about 10 minutes).
- Season with salt, pepper, and fresh herbs as desired. Serve warm with crusty bread.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 3g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg