Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 boneless, skinless chicken breasts, diced
- 6 cups low-sodium chicken broth
- 8 ounces egg noodles
- Fresh parsley, for garnish
- Salt and pepper to taste
- Fresh herbs like thyme or dill
Instructions
- In a large pot, sauté onions, carrots, and celery in olive oil until soft.
- Add diced chicken breasts and cook until browned.
- Pour in chicken broth and let it simmer to meld the flavors.
- Meanwhile, cook noodles separately in salted water until al dente.
- Add the cooked noodles to the pot and stir.
- Season with salt, pepper, and fresh herbs. Serve hot, garnished with parsley.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
- Diet: Gluten-free (when using gluten-free noodles), Dairy-free
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg