Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium onion, chopped
- 3–4 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 2 cups egg noodles
- 2 tsp fresh thyme, chopped
- 2 tsp fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Chop onions, carrots, and celery.
- In a large pot over medium heat, add olive oil. Sauté onions for about 5 minutes until translucent. Add garlic and sauté for an additional 30 seconds.
- Place chicken breasts in the pot with chopped carrots and celery. Pour in the broth until submerged and bring to a gentle boil.
- Add salt and pepper as desired. Reduce heat and simmer uncovered for about 20 minutes until chicken is cooked through.
- Remove chicken from the pot. Stir in egg noodles and cook for an additional 7-8 minutes until tender.
- Shred cooked chicken using two forks and return to the pot along with fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 3g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg