Description
A comforting, soul-warming soup with tender chicken, hearty vegetables, and egg noodles in a flavorful broth.
Ingredients
1 tablespoon olive oil
1 medium onion, diced
2 carrots, peeled and sliced
2 celery stalks, sliced
3 cloves garlic, minced
6 cups chicken broth
1 pound boneless, skinless chicken breasts
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 bay leaf
Salt and black pepper to taste
8 ounces wide egg noodles
2 tablespoons fresh parsley, chopped
Instructions
Step 1: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5-7 minutes until softened.
Step 2: Add garlic and cook for 1 minute until fragrant.
Step 3: Pour in chicken broth and add chicken breasts, thyme, rosemary, bay leaf, salt, and pepper. Bring to a boil.
Step 4: Reduce heat to low, cover, and simmer for 20 minutes until chicken is cooked through.
Step 5: Remove chicken from pot and shred with two forks. Return shredded chicken to the pot.
Step 6: Add egg noodles and cook for 8-10 minutes until tender.
Step 7: Stir in fresh parsley and adjust seasoning if needed. Remove bay leaf before serving.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
Nutrition
- Calories: 350
- Fat: 18g
- Carbohydrates: 42g
- Protein: 12g