Ingredients
- 8 ounces egg noodles
- 1 tablespoon melted butter
- 2 tablespoons olive oil
- 1 cup white onion, diced (1 medium onion)
- 1 cup celery, diced (about 2 stalks)
- 1 cup carrots, diced (2 medium carrots)
- 2 cloves garlic, minced
- Kosher salt and freshly ground black pepper, to taste
- 4 cups chicken stock, homemade or store-bought
- 2 cups shredded chicken (from rotisserie chicken)
- Fresh parsley, for garnish
- Crackers, for serving
- Optional: 2 large eggs (for soft-boiled topping)
Instructions
- Bring a large pot of salted water to a boil and cook egg noodles according to package directions. Drain and toss with melted butter.
- In a separate large pot, heat olive oil over medium heat. Add onion, celery, and carrots. Cook for 4–5 minutes until softened.
- Stir in garlic, salt, and pepper. Cook for 1 more minute.
- Add chicken stock and bring to a simmer.
- Stir in shredded chicken and cook until warmed through. Taste and adjust seasoning.
- Optional: For soft-boiled eggs, boil 1/2 inch of water in a medium pot. Add eggs, cover, and cook for 6 1/2 minutes. Cool under cold water, peel, and set aside.
- To serve, divide noodles into bowls, ladle soup over the top, and add soft-boiled egg if using.
- Garnish with parsley and serve with crackers.
Notes
- Cook noodles separately to prevent them from soaking up too much broth.
- Store noodles and soup separately for best leftovers.
- Use leftover turkey or other cooked meats as a substitute for chicken.
- Add peas, corn, or spinach for extra veggies.
- Spice it up with red pepper flakes or hot sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 680mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 100mg
