Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 8 oz wide egg noodles
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 1 tsp fresh thyme
- 1 bay leaf
- Salt and pepper to taste
- Juice of 1 lemon (optional)
Instructions
- Prep your ingredients: Chop the onions, carrots, celery, and mince the garlic.
- Sauté aromatics: In a large pot over medium heat, heat olive oil. Add onions and cook until translucent (3-4 minutes).
- Add veggies: Stir in chopped carrots and celery; cook for an additional 5 minutes until slightly softened.
- Combine garlic & chicken: Add minced garlic and chicken breasts; sauté for about a minute until aromatic.
- Pour in broth: Add chicken broth along with thyme and bay leaf. Bring to a boil then lower heat to simmer for 20 minutes.
- Cook noodles: Remove chicken, shred it with forks, then return to pot with egg noodles. Cook until noodles are tender (8-10 minutes).
- Taste & adjust seasoning: Before serving, add salt, pepper, or lemon juice as desired.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 2 cups or 480g)
- Calories: 320
- Sugar: 3g
- Sodium: 720mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 70mg