Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 carrots, sliced
- 3 celery stalks, sliced
- 3 garlic cloves, minced
- 8 cups chicken broth
- 2 cups cooked shredded chicken
- 2 cups egg noodles
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, and celery; cook until vegetables are tender.
- Add minced garlic and cook for 1 minute.
- Pour in chicken broth and bring to a boil.
- Add cooked shredded chicken and egg noodles; cook until noodles are tender, about 8 minutes.
- Season with salt and pepper. Garnish with fresh parsley before serving.
Notes
- Use homemade or store-bought cooked chicken for convenience.
- Adjust the noodle amount for desired broth thickness.
- For extra flavor, add a squeeze of lemon or a dash of hot sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free option available with gluten-free noodles
Nutrition
- Serving Size: 1 bowl
- Calories: 220 Kcal
- Sugar: 4g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 50mg
