Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 6 cups chicken broth
- 2 cups water
- 1 bay leaf
- 2 cups cooked chicken, shredded
- 2 cups egg noodles
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Cook for 5 minutes until softened.
- Stir in garlic and thyme. Cook for 1 minute until fragrant.
- Pour in chicken broth and water. Add bay leaf.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add shredded chicken and egg noodles. Cook for 8-10 minutes until noodles are tender.
- Season with salt and pepper to taste.
- Remove bay leaf. Garnish with fresh parsley before serving.
Notes
- Use leftover roasted chicken for extra flavor.
- Store leftovers in the fridge for up to 3 days.
- Freeze without noodles for longer storage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg