Ingredients
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- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 8 ounces egg noodles
- Chopped fresh parsley for garnish (optional)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Sauté until the vegetables are tender, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Pour in the chicken broth and add the shredded chicken, thyme, bay leaf, salt, and pepper. Bring to a boil.
- Add the egg noodles and cook according to package instructions until al dente.
- Remove the bay leaf and adjust seasoning as needed. Serve hot, garnished with fresh parsley if desired.
- Prep Time: 10
- Cook Time: 30
Nutrition
- Serving Size: 6 bowls
- Calories: 220kcal
- Fat: 6g
- Carbohydrates: 25g
- Protein: 18g