Ingredients
Scale
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 1 lb boneless skinless chicken thighs
- 8 cups low-sodium chicken broth
- 1 tsp dried thyme
- 1 bay leaf
- 1 cup egg noodles
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook 5–7 minutes until softened.
- Add garlic and cook 30 seconds until fragrant.
- Stir in chicken, broth, thyme, and bay leaf. Bring to a boil, then reduce heat and simmer 20 minutes.
- Remove chicken, shred with two forks, and return to pot.
- Add noodles and simmer 8–10 minutes until tender.
- Season with salt and pepper. Remove bay leaf. Garnish with parsley before serving.
Notes
- For extra depth, add a splash of lemon juice before serving.
- Store leftovers in fridge up to 4 days or freeze for up to 2 months.
- Make it vegetarian by swapping chicken for white beans and using vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-free optional (use GF noodles)
Nutrition
- Serving Size: 1 cup
- Calories: 210 Kcal
- Sugar: 4g
- Sodium: 420mg
- Fat: 9g
- Saturated Fat: 2.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 45mg
