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 / 120g)
  • 2 celery stalks, chopped (approx. 1 cup / 100g)
  • 4 cloves garlic, minced (approx. 2 teaspoons / 10g)
  • 8 cups (2 liters) chicken broth, low sodium preferred
  • 1 teaspoon (5ml) dried thyme
  • 1/2 teaspoon (2.5 ml) dried rosemary
  • 1/4 teaspoon (1.25 ml) ground black pepper
  • 1 bay leaf
  • 8 ounces (225g) egg noodles, dried
  • 2 cups (300g) cooked chicken, shredded or diced (rotisserie chicken works great!)
  • 1/4 cup (60 ml) chopped fresh parsley, for garnish (optional)
  • Salt to taste

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté until softened, about 5-7 minutes. Add garlic and sauté for another minute until fragrant.
  2. Pour in chicken broth. Stir in thyme, rosemary, pepper, and bay leaf. Bring to a boil.
  3. Add egg noodles to the boiling broth. Cook according to package directions, usually about 8-10 minutes, or until tender.
  4. Stir in cooked chicken and heat through, about 2-3 minutes.
  5. Remove bay leaf. Season with salt to taste. Garnish with fresh parsley (if using) and serve hot.