Recipe Details

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings

Ingredients

• 1 lb boneless, skinless chicken breasts or thighs
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 cup uncooked egg noodles
• 8 cups chicken broth
• 2 tablespoons olive oil
• 1 teaspoon dried parsley
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and black pepper to taste
• Fresh parsley for garnish

Directions

1. Heat olive oil in a large soup pot over medium heat.
2. Add onion, carrots, and celery. Cook for 5–6 minutes until softened.
3. Stir in garlic and cook for 1 minute until fragrant.
4. Pour in chicken broth and add chicken, parsley, thyme, bay leaf, salt, and pepper.
5. Bring to a gentle boil, then reduce heat and simmer for 20–25 minutes until chicken is fully cooked.
6. Remove chicken, shred with two forks, and return it to the pot.
7. Add egg noodles and simmer another 8–10 minutes until tender.
8. Remove bay leaf, garnish with fresh parsley, and serve warm.

Tips

• Use rotisserie chicken for a quicker version.
• Add extra broth if the noodles absorb too much liquid.
• Fresh lemon juice adds a bright homemade flavor before serving.