Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 large carrots, peeled and sliced into rounds
- 3 stalks celery, sliced
- 4 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 2 cups wide egg noodles
- 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 pot or Dutch oven over medium heat.
- Add the diced onion, carrots, and celery. Sauté for 5 to 7 minutes until the vegetables begin to soften.
- Stir in the minced garlic and cook for 1 minute until it smells wonderful.
- Pour in the chicken broth. Add the dried thyme, oregano, and the bay leaf.
- Place the raw chicken breasts or thighs into the liquid. Bring the pot to a gentle boil.
- Reduce the heat to low and let it simmer for about 15 to 20 minutes, or until the chicken is cooked through and easy to shred.
- Remove the chicken from the pot and place it on a cutting board. Use two forks to shred it into bite-sized pieces.
- While the chicken is on the board, add the egg noodles to the simmering broth. Cook for 6 to 8 minutes or until the noodles are tender.
- Return the shredded chicken to the pot. Stir in the fresh parsley and lemon juice.
- Taste the soup and add salt and pepper as needed. Remove the bay leaf before serving.
- Cook Time: Not specified