Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 2 cups fresh carrots, chopped
- 2 cups celery stalks, chopped
- 1 medium onion, finely chopped
- 8 oz wide egg noodles
- 8 cups low-sodium chicken broth
- 3 garlic cloves, minced
- 1 tsp dried thyme
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Prep your ingredients by washing and chopping veggies into bite-sized pieces.
- In a large pot over medium heat, sauté onions in olive oil until translucent (about 5 minutes).
- Add chicken breasts, carrots, and celery; stir to combine and let flavors meld for a minute.
- Pour in chicken broth along with garlic, thyme, bay leaves, salt, and pepper. Bring to a gentle boil.
- Reduce heat and simmer uncovered for 25-30 minutes until chicken is cooked through.
- Remove chicken to shred into bite-sized pieces; return to pot along with egg noodles. Cook until noodles are tender (8-10 minutes).
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg