Description
A comforting classic that combines tender chicken, hearty vegetables, and egg noodles in a rich, flavorful broth. Perfect for cold days or when you’re feeling under the weather.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts
- 3 medium carrots, sliced
- 3 celery stalks, chopped
- 1 medium onion, diced
- 8 cups chicken broth
- 2 cups egg noodles
- 2 bay leaves
- Fresh parsley and thyme
- Salt and pepper to taste
Instructions
- Heat oil in a large pot over medium heat. Season chicken with salt and pepper, cook until golden, about 6-7 minutes per side. Remove and shred.
- In the same pot, sauté onions, carrots, and celery until softened, about 5 minutes.
- Add broth, bay leaves, and herbs. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Add shredded chicken and noodles. Cook for 6-8 minutes until noodles are tender.
Notes
- Store leftovers in an airtight container for up to 3 days
- For better flavor, use homemade chicken stock if available
- Add more vegetables like peas or corn for extra nutrition
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 285
- Sodium: 680mg
- Fat: 9g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 28g