Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 8 cups high-quality chicken broth
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 medium carrots, sliced into rounds
- 3 stalks celery, sliced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 8 ounces wide egg noodles
- Salt and black pepper to taste
- 1/4 cup fresh parsley, chopped
- 1 tablespoon lemon juice (optional, for brightness)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion, sliced carrots, and celery. Sauté for about 5 to 7 minutes until the onions are translucent and the vegetables begin to soften.
- Stir in the minced garlic, dried thyme, and dried oregano. Cook for 1 minute until fragrant.
- Pour in the chicken broth and add the raw chicken breasts. Bring the liquid to a gentle boil.
- Reduce the heat to low and let it simmer for about 15 to 20 minutes, or until the chicken is fully cooked through (reaches an internal temperature of 165°F).
- Carefully remove the chicken from the pot and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces.
- Turn the heat back up to medium and add the egg noodles to the simmering broth. Cook the noodles for 6 to 8 minutes, or until they are tender.
- Stir the shredded chicken back into the pot.
- Season with salt and black pepper to taste. If using, stir in the lemon juice and fresh parsley right before serving.
- Ladle the hot soup into bowls and enjoy immediately.
- Cook Time: 40 minutes