Ingredients:

  • 1 tablespoon (15 ml) olive oil
  • 1 medium yellow onion, chopped (approx. 1 cup / 150g)
  • 2 medium carrots, peeled and chopped (approx. 1 cup / 150g)
  • 2 celery stalks, chopped (approx. 1 cup / 150g)
  • 2 cloves garlic, minced
  • 8 cups (1.9 liters) chicken broth, low-sodium preferred
  • 1.5 lbs (680g) boneless, skinless chicken thighs OR breasts
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • 8 ounces (225g) dried egg noodles
  • 1/4 cup (6g) fresh parsley, chopped
  • 2 tablespoons (30ml) lemon juice (optional, but brightens the flavor)

Instructions:

  1. Heat olive oil in a large stockpot. 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 chicken, thyme, rosemary, and bay leaf. Season with salt and pepper.
  3. Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until chicken is cooked through (internal temperature of 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. Stir in fresh parsley and lemon juice (if using). Taste and adjust seasoning as needed. Serve hot.