Ingredients
- 2 tbsp olive oil or butter
- 1 medium onion, chopped
- 3 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 2 bay leaves
- 1 tsp dried thyme
- Salt and pepper, to taste
- 2 cups cooked, shredded chicken
- 8 oz egg noodles (or pasta of choice)
- Fresh parsley, for garnish
Instructions
- Heat oil or butter in a large pot over medium heat. Sauté onion, carrots, and celery for 5–6 minutes until softened.
- Add garlic and cook for 1 more minute.
- Pour in broth, add bay leaves and thyme, season with salt and pepper. Bring to a gentle boil.
- Add noodles and cook according to package instructions (usually 6–8 minutes).
- Stir in shredded chicken and simmer for 2–3 minutes to heat through.
- Remove bay leaves, adjust seasoning, and sprinkle with fresh parsley before serving.
Notes
- Store noodles separately to prevent them from getting soggy.
- Use leftover or rotisserie chicken for convenience.
- Add lemon juice or soy sauce to enhance flavor if needed.
- Freezes well—just leave out noodles and add fresh when reheating.
- Slow cooker version: Cook all ingredients (except noodles) on low for 6–7 hours; add noodles 20 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1.5 cups
- Calories: 240
- Sugar: 4g
- Sodium: 580mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 50mg
