Ingredients
Scale
- 2 tablespoons 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 minutes.
- Add garlic and cook for 1 minute more.
- Pour in chicken broth and bring to a boil. Add shredded chicken and noodles. Reduce heat and simmer until noodles are cooked, about 10 minutes.
- Season with salt and pepper. Garnish with fresh parsley before serving.
Notes
- You can use leftover cooked chicken for quick preparation.
- Adjust noodles and vegetables to preferred consistency.
- Perfect for freezing leftovers or making ahead.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Simmering
- Cuisine: American
- Diet: Gluten-Free option available with gluten-free noodles
Nutrition
- Serving Size: 1 bowl
- Calories: 210 Kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 50mg