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Ingredients
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- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 cup sliced carrots
- 1 cup diced celery
- 2 tablespoons minced garlic
- 8 cups chicken broth or stock
- 2 pounds boneless, skinless chicken breasts or thighs
- 2 teaspoons freshly cracked black pepper
- 1 ½ teaspoons kosher salt
- 1 teaspoon dried oregano
- 1 teaspoon minced fresh thyme
- 2 bay leaves
- 6 oz egg noodles, or your favorite small pasta noodles
Instructions
- Heat olive oil in a large Dutch oven over medium heat.
- Sauté diced onion, sliced carrots, and diced celery for about 4 minutes.
- Add minced garlic and sauté for another minute.
- Pour in the chicken broth and add chicken breasts, seasoning with salt, pepper, oregano, thyme, and bay leaves.
- Simmer gently and then shred the cooked chicken after about 15 minutes.
- Return shredded chicken to the pot, bring to a boil, and add egg noodles.
- Cook noodles for 6 to 7 minutes until al dente.
Notes
Ensure the chicken is fully cooked and shreds easily.
Feel free to adjust the seasoning to suit your taste.
For a healthier option, consider replacing some egg noodles with zucchini noodles.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 3
- Sodium: 900
- Fat: 8
- Saturated Fat: 1.5
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 2
- Protein: 30
- Cholesterol: 85