Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 6 cups low-sodium chicken broth
- 2 cups wide egg noodles
- 2 medium carrots (sliced)
- 2 celery stalks (chopped)
- 1 medium onion (diced)
- 3 garlic cloves (minced)
- 1 tsp dried thyme
- 2 bay leaves
- Salt and pepper to taste
- Fresh parsley (optional for garnish)
Instructions
- Prep ingredients by chopping onions, carrots, celery, and mincing garlic.
- In a large pot over medium heat, sauté onions and garlic in olive oil until translucent (3-5 minutes).
- Add chicken breasts and chicken broth; bring to a gentle boil.
- Stir in carrots and celery; lower heat, cover, and simmer for 20 minutes.
- Remove chicken, stir in egg noodles, and cook according to package directions (7-10 minutes).
- Shred chicken with two forks and return to pot with thyme, bay leaves, salt, pepper, and parsley if using.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 300
- Sugar: 2g
- Sodium: 680mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg