Ingredients
Scale
- 1 lb (450 g) boneless, skinless chicken breast
- 4 cups (960 ml) chicken broth
- 2 cups (300 g) egg noodles
- 1 cup (150 g) carrots, diced
- 1 cup (150 g) celery, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 2 tablespoons olive oil
Instructions
- In a large pot, heat olive oil over medium heat. Add onions and garlic, sautéing until translucent.
- Add the chicken breast and cook for about 5 minutes, browning on all sides.
- Pour in the chicken broth and bring to a boil.
- Add carrots, celery, thyme, salt, and pepper, then reduce heat and let simmer for 15 minutes.
- Remove the chicken, shred it, and return it to the pot.
- Add egg noodles and cook according to package instructions, about 7-10 minutes.
- Serve hot, garnished with fresh parsley if desired.
Notes
- For extra flavor, add a splash of lemon juice before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 65 mg
Keywords: easy chicken noodle soup, comfort food, cozy dinner