Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 3 medium carrots, sliced
- 2 celery stalks, chopped
- Salt and pepper to taste
- 1 teaspoon dried thyme
- 8 cups low-sodium chicken broth
- 1 bay leaf
- 2 cups cooked shredded chicken (rotisserie chicken works well)
- 2 cups egg noodles or pasta of choice
- 1 tablespoon lemon juice
- Fresh parsley, chopped (for garnish)
Instructions
- Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5-7 minutes until softened.
- Add Garlic & Seasoning: Stir in garlic, thyme, salt, and pepper. Cook for another minute.
- Pour Broth: Add chicken broth and bay leaf. Bring to a boil.
- Simmer: Reduce heat and let it simmer for 10 minutes to meld flavors.
- Add Chicken & Noodles: Stir in shredded chicken and noodles. Cook for 8-10 minutes or until noodles are tender.
- Finish: Stir in lemon juice for brightness. Remove bay leaf.
- Serve: Garnish with fresh parsley and serve hot.
Notes
- Use Homemade Broth: It elevates the flavor even more.
- Spicy Kick: Add a pinch of crushed red pepper flakes.
- More Veggies: Add spinach, kale, or peas for extra nutrition.
- Gluten-Free: Use gluten-free pasta or rice.