Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 6 cups chicken broth
- 2 cups shredded chicken (rotisserie or cooked)
- 2 cups egg noodles
- Salt and pepper to taste
- Fresh parsley or thyme for garnish
Instructions
- In a large pot, heat the olive oil over medium heat and sauté the onions, carrots, and celery until soft.
- Add the minced garlic and cook for 1 more minute.
- Pour in the chicken broth and bring to a boil.
- Add the shredded chicken and egg noodles, then reduce the heat and simmer until the noodles are tender.
- Season with salt and pepper, and stir in fresh herbs before serving.
- Serve hot garnished with chopped parsley.
Notes
Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months. Reheat gently and add broth if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free (if using gluten-free noodles)
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 4g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg