Ingredients
- 1 lb boneless, skinless chicken breasts or thighs
- 6 oz egg noodles
- 3 carrots, sliced
- 3 celery stalks, sliced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 8 cups chicken broth or stock
- 1 tbsp olive oil or butter
- 1 bay leaf
- 1/2 tsp dried thyme
- Salt to taste
- Black pepper to taste
- 2 tbsp chopped fresh parsley (optional)
Instructions
- Heat olive oil or butter in a large pot over medium heat.
- Sauté onion, carrots, and celery until softened, about 5–6 minutes.
- Add garlic and cook for another minute.
- Add chicken and pour in the chicken broth.
- Stir in bay leaf, thyme, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes or until chicken is fully cooked.
- Remove chicken, shred with forks, and return to the pot.
- Add egg noodles and cook for 7–8 minutes until tender.
- Adjust seasoning if needed and stir in fresh parsley before serving.
Notes
- Use rotisserie chicken to save time.
- Substitute noodles with rice or orzo.
- Add greens like spinach or kale near the end of cooking for extra nutrition.
- A splash of lemon juice at the end adds brightness.
- Cook noodles separately if freezing or storing the soup to prevent sogginess.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1.5 cups
- Calories: 260
- Sugar: 4g
- Sodium: 700mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg
