Tender chicken, carrots, celery, and egg noodles simmered in a flavorful broth for a soothing meal.
# What You’ll Need:
→ Poultry
01 - 2 boneless, skinless chicken breasts (approximately 14 oz) or 2 thighs for enhanced flavor
→ Vegetables
02 - 2 medium carrots, peeled and sliced
03 - 2 celery stalks, sliced
04 - 1 small yellow onion, diced
05 - 2 cloves garlic, minced
→ Broth & Noodles
06 - 6 cups low-sodium chicken broth
07 - 2 cups wide egg noodles
→ Seasonings
08 - 1 bay leaf
09 - 1/2 teaspoon dried thyme
10 - 1/4 teaspoon freshly ground black pepper
11 - 1 teaspoon salt, adjust to taste
12 - 2 tablespoons chopped fresh parsley, plus extra for garnish
13 - 1 tablespoon olive oil
# How to Prepare:
01 - Heat olive oil in a large pot over medium heat. Add diced onions, sliced carrots, and celery; sauté for 4 to 5 minutes until softened.
02 - Incorporate minced garlic and cook for 1 minute until fragrant.
03 - Add whole chicken breasts, chicken broth, bay leaf, dried thyme, salt, and black pepper. Bring to a boil, then reduce heat and let simmer uncovered for 15 to 20 minutes until chicken is fully cooked.
04 - Remove chicken from the pot and shred using two forks.
05 - Return shredded chicken to the pot. Add wide egg noodles and simmer for 7 to 8 minutes until noodles are tender.
06 - Stir in chopped fresh parsley. Taste and adjust seasoning as necessary. Remove bay leaf before serving.
07 - Ladle soup into bowls and garnish with additional fresh parsley if desired.
