Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 carrots, sliced
- 3 celery stalks, sliced
- 3 garlic cloves, minced
- 8 cups chicken broth
- 2 cups cooked shredded chicken
- 2 cups egg noodles
- Salt and pepper to taste
- Fresh parsley, chopped
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook until vegetables are tender, about 5-7 minutes.
- Add garlic and cook for another minute.
- Pour in chicken broth and bring to a boil. Add shredded chicken and noodles; cook until noodles are tender, about 8 minutes.
- Season with salt and pepper. Garnish with chopped parsley before serving.
Notes
- You can use leftover cooked chicken or rotisserie chicken for convenience.
- Adjust the salt and pepper according to taste.
- For extra flavor, add a squeeze of lemon or a dash of hot sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (approx 1.5 cups)
- Calories: 210 Kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 60mg