Ingredients
Scale
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 large carrots, peeled and sliced into rounds
- 3 stalks celery, sliced
- 3 cloves garlic, minced
- 8 cups high-quality chicken broth
- 2 cups cooked chicken (shredded or cubed)
- 2 cups wide egg noodles
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 bay leaf
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice (optional, for brightness)
Instructions
- Heat the olive oil in a large Dutch oven or stockpot over medium heat. Add the diced onion, carrots, and celery. Sauté the vegetables for about 6 to 8 minutes until the onions are translucent and the carrots have softened slightly. Stir in the minced garlic and cook for another 60 seconds until fragrant, being careful not to let the garlic burn.
- Pour in the chicken broth and add the dried oregano, thyme, and the bay leaf. Season with a generous pinch of salt and black pepper. Bring the liquid to a rolling boil, then reduce the heat to low. Cover the pot and let it simmer for about 15 minutes. This allows the flavors of the vegetables and herbs to fully infuse the broth.
- Turn the heat back up to medium-high to bring the soup to a gentle boil. Stir in the egg noodles and cook them according to the package directions, usually about 7 to 9 minutes. Once the noodles are nearly tender, stir in the cooked chicken. Let everything heat through for 2 to 3 minutes. Remove the bay leaf, stir in the fresh parsley and optional lemon juice, and serve immediately in deep bowls.
- Cook Time: 50 minutes