6
Prep Time
- Prep: 10 minutes
- Cook: 20 minutes
- Total: 30 minutes
- Servings: 4
Ingredients
- 2 tbsp olive oil or butter
- 1 small onion, diced
- 2–3 garlic cloves, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 tsp dried thyme (or Italian seasoning)
- 6 cups chicken broth (or stock)
- 2 cups cooked shredded chicken (rotisserie works great)
- 2 cups egg noodles (or any pasta)
- 1 bay leaf (optional)
- 2 tbsp fresh parsley, chopped
- Optional: squeeze of lemon juice
Instructions
Step 1: Build the flavor base
Heat olive oil in a large pot over medium heat.
Add onion, carrots, and celery. Cook for 5–6 minutes until slightly softened.
Add garlic and cook for 30 seconds until fragrant.
Step 2: Add broth & seasoning
Pour in chicken broth.
Add salt, pepper, thyme, and bay leaf.
Bring to a gentle boil.
Step 3: Add noodles
Stir in egg noodles and cook for 6–8 minutes (or until tender).
Step 4: Add chicken
Add shredded cooked chicken and simmer for another 3–5 minutes until heated through.
Step 5: Finish
Remove bay leaf.
Stir in fresh parsley.
Taste and adjust salt/pepper.
Optional: add a squeeze of lemon for brightness.
Serving Ideas
- With crusty bread or garlic toast
- With crackers
- As a light dinner or comfort meal
Tips
- Rotisserie chicken saves time and boosts flavor
- Don’t overcook noodles or they’ll get mushy
- Add a splash of cream if you want a creamy version
- Store broth and noodles separately for meal prep (prevents sogginess)
