Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 3 garlic cloves, minced
- 8 cups chicken broth
- 2 cups cooked shredded chicken
- 2 cups egg noodles
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Cook onion, carrots, and celery until tender, about 5 minutes.
- Add garlic and cook for 1 minute.
- Pour in chicken broth and bring to a boil.
- Add cooked chicken and noodles, then reduce heat and simmer until noodles are tender, about 10 minutes.
- Season with salt and pepper. Garnish with fresh parsley before serving.
Notes
- Use leftover cooked chicken for convenience.
- Adjust noodle cooking time based on preferred softness.
- Add a squeeze of lemon for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free option with gluten-free noodles
Nutrition
- Serving Size: 1 bowl
- Calories: 220 kcal Kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 45 mg
