Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 3 garlic cloves, minced
- 8 cups chicken broth
- 2 cups cooked shredded chicken
- 2 cups egg noodles
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté onion, carrots, and celery until tender, about 5 minutes.
- Add garlic and cook for 1 minute.
- Pour in chicken broth and bring to a boil.
- Add cooked chicken, thyme, salt, and pepper.
- Reduce heat and simmer for 15 minutes.
- Stir in egg noodles and cook until tender, about 8 minutes.
- Garnish with fresh parsley and serve warm.
Notes
- You can substitute cooked turkey for chicken.
- For a gluten-free version, use rice noodles.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 250 Kcal
- Sugar: 4g
- Sodium: 700mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 60mg