Ingredients
Scale
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken breasts
- 1 medium onion, diced
- 3 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 8 cups chicken broth
- 2 bay leaves
- 1 tsp dried thyme
- 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. Season chicken with salt and pepper, then sear until golden—about 4–5 minutes per side. Remove and shred.
- In the same pot, sauté onion, carrots, and celery for 5 minutes until softened. Add garlic and cook 30 seconds.
- Return chicken to pot. Add broth, bay leaves, and thyme. Simmer 10 minutes.
- Add noodles and cook 6–8 minutes until tender. Adjust seasoning and remove bay leaves.
- Serve hot, garnished with fresh parsley.
Notes
- For extra depth, sauté a parmesan rind in the broth while simmering.
- Dairy-free & gluten-free adaptable—swap noodles for rice or gluten-free pasta.
- Double the batch and freeze for later—soups freeze beautifully!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: High Protein
Nutrition
- Serving Size: 1 cup
- Calories: 195 Kcal
- Sugar: 4g
- Sodium: 620mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 60mg
