Tender chicken, vegetables, and noodles in savory broth deliver warmth and nourishment for cozy gatherings.
# Components:
→ Poultry
01 - 2 boneless, skinless chicken breasts (about 14 oz), or 2 cups cooked shredded chicken
→ Vegetables
02 - 2 medium carrots, peeled and sliced
03 - 2 celery stalks, sliced
04 - 1 medium onion, diced
05 - 2 garlic cloves, minced
06 - 2 tablespoons fresh parsley, chopped (plus more for garnish)
→ Noodles
07 - 5 oz egg noodles
→ Broth & Seasoning
08 - 6 cups low-sodium chicken broth
09 - 1 bay leaf
10 - 1 teaspoon dried thyme
11 - 1 teaspoon salt, or to taste
12 - 1/2 teaspoon black pepper
13 - 1 tablespoon olive oil
# Directions:
01 - Warm olive oil in a large soup pot over medium heat. Add diced onion, sliced carrots, and celery. Sauté for 5 minutes, stirring frequently, until the vegetables begin to soften.
02 - Stir in minced garlic and cook for 1 minute, allowing its fragrance to develop.
03 - Pour in the chicken broth. Add bay leaf, dried thyme, salt, and black pepper. Stir to blend the flavors.
04 - Place raw chicken breasts in the pot (if using raw). Increase heat to bring the mixture to a gentle boil, then reduce to a steady simmer. Cook for 15–20 minutes until chicken is fully cooked. Remove the chicken, shred with two forks, and return shredded meat to the pot. If using pre-cooked chicken, add it now.
05 - Add egg noodles to the simmering broth. Cook for 7–8 minutes until the noodles reach an al dente texture.
06 - Stir in chopped parsley. Taste and adjust seasoning if necessary.
07 - Remove and discard bay leaf. Ladle soup into bowls and garnish with additional parsley, as desired.
