Ingredients
Scale
- 1 onion, chopped
- 2 celery stalks, chopped
- 2 carrots, chopped
- 2 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 1 pound chicken breasts or thighs
- 6 ounces egg noodles
- Salt and pepper to taste
- Fresh parsley or dill, for garnish
Instructions
- Sauté onions, celery, and carrots in a large pot until softened.
- Add garlic and cook briefly for depth of flavor.
- Pour in chicken broth and add raw chicken.
- Simmer until chicken is fully cooked, then shred it and return it to the pot.
- Add egg noodles and simmer until al dente.
- Finish with fresh herbs and serve hot.
Notes
For best flavor, use low-sodium homemade chicken stock and avoid overcooking the noodles.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stove-top simmering
- Cuisine: American
- Diet: Gluten-Free (if using gluten-free pasta)
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 4g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg