Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 large carrots, sliced into rounds
- 2 stalks celery, sliced
- 3 cloves garlic, minced
- 1.5 lbs boneless skinless chicken breasts or thighs
- 8 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 cups wide egg noodles
- Salt and black pepper to taste
- 1/4 cup fresh parsley, chopped
- 1 tablespoon lemon juice (optional)
Instructions
- Step 1: Sauté the Aromatics. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook for about 5 to 7 minutes until the onions are translucent and the vegetables begin to soften. Stir in the minced garlic and cook for another 60 seconds until fragrant.
- Step 2: Simmer the Broth and Chicken. Pour in the chicken broth and add the dried thyme and bay leaf. Carefully place the whole chicken breasts into the liquid. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 15 to 20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
- Step 3: Shred the Chicken. Use tongs to remove the chicken from the pot and place it on a clean cutting board. Use two forks to shred the chicken into bite-sized pieces, or cut it into small cubes if you prefer. Set the chicken aside for a moment.
- Step 4: Cook the Noodles. Bring the broth back to a gentle boil. Add the egg noodles to the pot. Cook the noodles for 6 to 8 minutes, or according to the package instructions, until they are al dente. Be careful not to overcook them, as they will continue to soften in the hot broth.
- Step 5: Final Seasoning and Serving. Stir the shredded chicken back into the pot. Remove and discard the bay leaf. Stir in the fresh parsley and lemon juice. Taste the soup and add salt and black pepper as needed. Serve warm and enjoy!
- Cook Time: 45 minutes
- Diet: Low-Sodium, Gluten-Free