Ingredients:

  • 1 tablespoon (15 ml) olive oil
  • 1 medium yellow onion, chopped (about 1 cup or 150g)
  • 2 medium carrots, peeled and chopped (about 1 cup or 120g)
  • 2 celery stalks, chopped (about 1 cup or 100g)
  • 4 cloves garlic, minced (about 4 teaspoons or 12g)
  • 8 cups (1.9 liters) chicken broth, low sodium preferred
  • 1 pound (450g) boneless, skinless chicken breasts
  • 1 teaspoon (5 ml) dried thyme
  • 1/2 teaspoon (2.5 ml) dried rosemary
  • 1/4 teaspoon (1.25 ml) black pepper
  • 1 bay leaf
  • 1 cup (100g) egg noodles
  • 1/4 cup (60 ml) chopped fresh parsley (for garnish)
  • Salt to taste

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
  2. Pour in chicken broth. Add chicken breasts, thyme, rosemary, pepper, and bay leaf.
  3. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until chicken is cooked through (internal temperature reaches 165°F/74°C).
  4. Remove chicken from the pot and shred with two forks. Return the shredded chicken to the pot.
  5. Add egg noodles to the pot and cook according to package directions, usually about 8-10 minutes, or until tender.
  6. Remove bay leaf. Season with salt to taste. Ladle into bowls, garnish with fresh parsley, and serve hot.