Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 2 cloves fresh garlic, minced
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 4 cups low-sodium chicken broth
- 2 cups egg noodles
- 1 tsp fresh thyme (or herbs of your choice)
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Prep your vegetables by chopping them into bite-sized pieces.
- In a large pot over medium heat, add olive oil and sauté onions until translucent.
- Add the chicken breasts and sear until golden on both sides.
- Stir in chopped carrots, celery, and minced garlic; then pour in the chicken broth.
- Bring to a boil and let simmer for about 20 minutes until chicken is cooked through. Remove the chicken to shred it into pieces before returning it to the pot.
- Add egg noodles and cook for an additional 6-8 minutes until tender.
- Season with salt, pepper, and fresh herbs as desired before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 3g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 70mg