INGREDIENTS
- 2 chicken breasts cooked and shredded
- 4 cups chicken broth
- 2 stalks celery chopped
- 2 carrots chopped
- Yellow onion chopped
- 2 cloves garlic minced
- 3 cups egg noodles
- 1/4 tsp black pepper
- 1/4 tsp salt
- 1/2 tsp thyme
- 1/4 tsp rosemary
- 1/4 tsp sage
- 1 bay leaf
- parsley for garnish
INSTRUCTIONS
- In a large dutch oven or pot, heat the olive oil over medium high heat. Add the celery, carrots and onion. Cook for 5 – 7 minutes, until the vegetables are tender.
- Add the garlic and cook for 1 minute more.
- Add the chicken broth and seasonings, to the pot and bring to a low boil. Boil for 5 – 10 minutes, until the vegetables are cooked through.
- Add the egg noodles to the pot and boil for 10 minutes, until the noodles are cooked to al dente, still slightly firm. If needed, add an extra cup of water or broth to adjust the consistency of your soup.
- Add the cooked chicken and boil for 2 – 3 minutes more. Sprinkle salt and pepper to taste.
- Serve while warm and optionally garnish with chopped parsley, crackers or bread.
NOTES
This recipe is easy to customize: add more or less vegetables depending on your preference. Popular additions include corn, peas, or seasonal vegetables.
Adjust the broth level of your soup by adding more water or chicken broth.
Adjust the seasonings of your soup to taste, adding more seasonings at the end if desired.
You can also use rotisserie chicken instead of cooking and shredding chicken breasts before starting the recipe.