Ingredients

  • 2 cups egg noodles
  • 2 tbsp olive oil
  • 2 bone-in, skin-on chicken breasts, or shredded cooked chicken
  • 2 cloves garlic, minced (optional)
  • 1 medium onion, diced
  • 2 medium carrots, peeled and sliced thin
  • 2 stalks celery, sliced
  • 8 cups chicken broth, low sodium recommended
  • 2 bay leaves
  • 2 sprigs fresh thyme, or 1 tsp dried thyme
  • Serving - optional
  • 2 tbsp fresh parsley, minced
  • 1 tbsp fresh lemon juice
  • salt and pepper , to taste

Instructions

  • Place a 6-8 quart stockpot over medium heat. Add the olive oil and chicken and sauté 5-7 minutes.
  • Add the garlic, onions, carrots and celery to the stockpot. Sauté for 3-5 minutes, stirring to loosen browned bits from pan.
  • Add chicken broth, bay leaves and thyme. Raise heat to high and bring the soup to a boil, skimming off any impurities that rise to the surface with a large spoon.
  • Remove Chicken. Using two forks, shred the chicken into bite size pieces. 
  • Add egg noodles to the broth and bring to a boil, reduce heat to medium-low and simmer until noodles are tender.
  • Remove bay leaves and discard. Stir in the shredded chicken along with the optional parsley and lemon juice.
  • Taste the soup and season with salt and pepper to your preference. Serve and enjoy!