Ingredients
- 1 tablespoon olive oil or butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 6 cups chicken broth
- 2 cups cooked, shredded chicken (rotisserie works great)
- 1 teaspoon dried thyme (or use fresh)
- 1 teaspoon dried parsley
- Salt and black pepper, to taste
- 2 cups egg noodles (or any noodles you like)
- Optional: squeeze of fresh lemon juice, chopped fresh parsley for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion and sauté for about 3–4 minutes until softened.
- Add the garlic, carrots, and celery. Cook for another 5 minutes, stirring occasionally.
- Pour in the chicken broth and bring to a boil.
- Add the shredded chicken, thyme, and parsley. Season with salt and pepper to taste. Reduce heat and simmer for 10–15 minutes, or until the vegetables are tender.
- Add the noodles and cook according to the package instructions (usually 6–8 minutes) until tender.
- Taste and adjust seasoning if needed. Add a squeeze of lemon juice for brightness, if desired.
- Ladle into bowls, garnish with fresh parsley, and serve warm.
If you’d like, I can help you tweak this for a specific style — for example, extra hearty, spicy, or with homemade stock. Want to adjust it?