Ingredients:

  • 1 tablespoon (15 ml) olive oil
  • 1 medium yellow onion, chopped (about 1 cup / 150g)
  • 2 medium carrots, peeled and chopped (about 1 cup / 150g)
  • 2 celery stalks, chopped (about 1 cup / 150g)
  • 2 cloves garlic, minced (about 2 teaspoons / 6g)
  • 8 cups (1.9 liters) chicken broth (low-sodium preferred)
  • 1 teaspoon (5ml) dried thyme
  • 1/2 teaspoon (2.5ml) dried rosemary
  • 1 bay leaf
  • 1 pound (450g) boneless, skinless chicken breasts
  • 8 ounces (225g) egg noodles
  • 1/4 cup (60ml) chopped fresh parsley
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Heat olive oil in the stockpot over medium heat. Add onion, carrots, and celery. Sauté until softened, about 5-7 minutes. Add garlic and sauté for 1 minute more.
  2. Pour in chicken broth. Stir in thyme, rosemary, and bay leaf. Bring to a simmer.
  3. Add chicken breasts to the pot. Ensure they are submerged in the broth. Simmer until chicken is cooked through, about 15-20 minutes (internal temperature reaches 165°F/74°C).
  4. Remove chicken from the pot and shred it with two forks. Return the shredded chicken to the pot.
  5. Add egg noodles to the pot and cook according to package directions (usually 8-10 minutes), until tender.
  6. Remove bay leaf. Stir in fresh parsley. Season with salt and pepper to taste. Serve hot.