Ingredients
Scale
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 onion, diced
- 3 cloves garlic, minced
- 3 carrots, peeled and sliced
- 2 celery stalks, sliced
- Salt and pepper, to taste
- 8 cups chicken broth (preferably low sodium)
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon turmeric (optional, for color and immune support)
- 2 cups shredded cooked chicken (rotisserie works great)
- 6 oz egg noodles
- 2 tablespoons fresh parsley, chopped
- Juice of half a lemon (optional)
Instructions
- Start the Base: In a large pot, heat olive oil and butter over medium heat. Add onions and sauté until translucent, about 5 minutes. Add garlic and cook for another minute.
- Add the Veggies: Stir in carrots and celery. Cook for 5-7 minutes until they begin to soften. Season with salt, pepper, thyme, and turmeric if using.
- Build the Broth: Pour in the chicken broth and toss in the bay leaves. Bring to a boil.
- Simmer It Down: Reduce heat to low and let it simmer for 15 minutes.
- Add Chicken and Noodles: Stir in the shredded chicken and egg noodles. Cook uncovered for 8-10 minutes until noodles are tender.
- Finish with Flavor: Remove bay leaves. Stir in parsley and lemon juice. Taste and adjust seasoning.
- Serve Hot: Ladle into bowls and serve with bread or crackers.
Notes
- No cooked chicken? Simmer raw chicken breasts in the broth, then shred.
- Want extra richness? Add a splash of cream or a pat of butter at the end.
- Spice it up: A pinch of chili flakes or hot sauce can warm it up.
- Add greens: Spinach or kale tossed in at the end brings color and nutrients.