Ingredients:

  • 1 tablespoon (15 ml) olive oil
  • 1 medium yellow onion, diced (approx. 1 cup/150g)
  • 2 medium carrots, peeled and sliced (approx. 1 cup/120g)
  • 2 celery stalks, sliced (approx. 1 cup/100g)
  • 2 cloves garlic, minced (approx. 2 teaspoons/10g)
  • 8 cups (1.9 liters) chicken broth, low sodium preferred
  • 1 teaspoon (5g) dried thyme
  • 1/2 teaspoon (2.5g) dried rosemary
  • 1 bay leaf
  • 1 pound (450g) boneless, skinless chicken breasts
  • 1 cup (85g) dried egg noodles
  • 1/2 cup (50g) chopped fresh parsley
  • Salt and black pepper to taste

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and sauté until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
  2. Pour in chicken broth, add thyme, rosemary, and bay leaf. Bring to a simmer.
  3. Gently place chicken breasts into the simmering broth. Cook 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 shredded chicken to the pot.
  5. Add egg noodles to the soup and cook according to package directions, usually about 8-10 minutes, until tender.
  6. Stir in fresh parsley. Season with salt and pepper to taste. Remove bay leaf before serving.