• Prep time: 15 minutes

• Cook time: 30 minutes

• Servings: 6

Ingredients

• 2 cups shredded cooked chicken (breast or thighs)

• 2 cups wide egg noodles

• 1 tablespoon olive oil or butter

• 1 medium yellow onion, diced

• 2 medium carrots, sliced into rounds

• 2 stalks celery, sliced

• 2 cloves garlic, minced

• 6 cups low-sodium chicken broth

• 1 bay leaf

• ½ teaspoon dried thyme

• Salt and black pepper to taste

• Fresh parsley, chopped (for garnish)

Instructions

1. Sauté the Vegetables: Heat the olive oil or butter in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook for about 6 to 8 minutes until the vegetables begin to soften. Stir in the minced garlic and cook for 1 more minute until fragrant.

2. Simmer the Broth: Pour in the chicken broth. Add the bay leaf, dried thyme, salt, and black pepper. Bring the liquid to a boil, then reduce the heat to low, cover the pot, and let it simmer for 10 to 12 minutes so the vegetables become tender.

3. Cook the Noodles: Stir in the wide egg noodles. Cook uncovered for about 6 to 8 minutes, or until the noodles are tender.

4. Add Chicken & Serve: Stir in the shredded cooked chicken and let it heat through for 2 to 3 minutes. Taste the soup and adjust the salt and pepper if needed. Remove the bay leaf, garnish with fresh parsley, and serve warm.