Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 large carrots, peeled and sliced into rounds
- 3 stalks celery, sliced
- 4 cloves garlic, minced
- 8 cups high-quality chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 bay leaves
- 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 onion, carrots, and celery. Sauté for about 5 to 7 minutes until the vegetables begin to soften and the onions become translucent.
- Add the minced garlic and cook for just 1 minute until fragrant, being careful not to let it burn.
- Pour in the chicken broth. Add the raw chicken breasts, dried thyme, dried oregano, and bay leaves. Stir gently to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 20 to 25 minutes, or until the chicken is fully cooked through and easy to shred.
- Using tongs, remove the chicken from the pot and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces.
- While the chicken is on the board, turn the heat back up to medium-high and bring the broth to a gentle boil. Add the egg noodles and cook according to the package directions (usually 6 to 8 minutes) until they are tender.
- Stir the shredded chicken back into the pot. Remove the bay leaves and discard them.
- Season the soup with salt and black pepper to taste. If you like a bit of tang, stir in the lemon juice.
- Garnish with fresh parsley and serve hot.
- Cook Time: Not specified