Ingredients
Scale
- 3 cups boneless, skinless chicken breasts (about 3–4 pieces)
- 2 cloves fresh garlic, minced
- 2 medium carrots, sliced thinly
- 2 stalks celery, diced
- 8 oz wide egg noodles
- 6 cups low-sodium chicken broth
- 1/4 cup fresh parsley or thyme, chopped
- Salt and pepper to taste
Instructions
- Prep the chicken by washing and patting dry. Trim excess fat.
- In a large pot, heat 1 tbsp olive oil over medium heat. Add garlic and sauté for about 30 seconds.
- Stir in carrots and celery; cook for about 5 minutes until tender.
- Pour in chicken broth; bring to a simmer.
- Add chicken breasts; cook for about 20 minutes until fully cooked (165°F/75°C). Remove chicken when done.
- Add egg noodles to the pot; cook for 8-10 minutes until al dente.
- Shred the cooked chicken using two forks and return it to the pot along with chopped herbs. Season with salt and pepper before serving hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 350
- Sugar: 2g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg