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
- 2 sprigs fresh thyme
- 2 sprigs fresh dill
- 1 tbsp chopped fresh parsley
- 1 tsp chopped fresh rosemary (optional)
- Salt to taste
- Black pepper to taste
- 1 tbsp lemon juice (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.
- Place chicken in the pot and add enough chicken broth to cover.
- Add bay leaf, thyme, dill, rosemary (if using), salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes or until chicken is cooked through.
- Remove chicken, shred with forks, and return to the pot.
- Add egg noodles and cook for 7–8 minutes until tender.
- Stir in parsley and lemon juice just before serving.
- Remove bay leaf and herb stems before serving.
Notes
- Use rotisserie chicken to save time.
- Swap noodles for gluten-free or whole wheat pasta.
- Add spinach, kale, white beans, or potatoes for variation.
- Use dried herbs if fresh are unavailable—reduce quantity accordingly.
- Freeze without noodles to maintain texture upon reheating.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 3g
- Sodium: 680mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 65mg
