Ingredients:

  • 1 tbsp (15ml) olive oil
  • 1 onion, chopped (about 1 cup / 150g)
  • 2 carrots, peeled and chopped (about 1 cup / 130g)
  • 2 celery stalks, chopped (about 1 cup / 100g)
  • 2 cloves garlic, minced (about 2 teaspoons / 6g)
  • 8 cups (2 liters) chicken broth (low sodium preferred)
  • 1 lb (450g) boneless, skinless chicken breasts
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Salt and black pepper to taste
  • 1 cup (100g) egg noodles (or your favorite small pasta shape)
  • 1/2 cup (25g) chopped fresh parsley, for garnish
  • Squeeze of lemon juice (optional)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and cook until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
  2. Pour in chicken broth. Add chicken breasts, thyme, rosemary, salt, and pepper.
  3. Bring to a simmer, then reduce heat and cook until chicken is cooked through and easily shredded, about 20 minutes.
  4. Remove chicken breasts from the pot and shred with two forks. Return the shredded chicken to the pot.
  5. Add egg noodles to the pot. Cook according to package directions until tender, about 8-10 minutes.
  6. Taste and adjust seasoning as needed. Stir in parsley and a squeeze of lemon juice (if using). Ladle into bowls and serve immediately.