Ingredients
2 tablespoons olive oil
1 medium yellow onion, diced
3 large carrots, sliced into rounds
3 stalks celery, sliced
4 cloves garlic, minced
8 cups high-quality chicken broth
1.5 lbs chicken thighs (bone-in or boneless)
1 teaspoon dried thyme (or 3 sprigs fresh)
1 bay leaf
2 cups wide egg noodles
Salt and black pepper to taste
1/4 cup fresh parsley, chopped
Instructions
Step 1: In a large Dutch oven or soup pot, heat the olive oil over medium heat and sauté the onion, carrots, and celery for 6-8 minutes until softened.
Step 2: Add the minced garlic and cook for 1 minute until fragrant.
Step 3: Pour in the chicken broth and add the chicken thighs, thyme, and bay leaf. Bring to a boil, then reduce heat and simmer for 20-25 minutes.
Step 4: Remove the chicken from the pot. Discard bones/skin and shred the meat with two forks.
Step 5: Return the shredded chicken to the pot and stir in the egg noodles.
Step 6: Simmer for 8-10 minutes until the noodles are tender. Season with salt, pepper, and fresh parsley before serving.
Notes
For the best flavor, use homemade chicken stock. If reheating, you may need to add a splash of water or broth as the noodles absorb liquid over time.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dishes & Savory Recipes
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 310
- Sugar: 4g
- Sodium: 850mg
- Fat: 9g
- Saturated Fat: 2.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg
