Chicken: 2 cups cooked chicken (shredded or cubed)
Egg Noodles: 2 cups (wide ribbon style, like in the image)
Chicken Broth: 6–8 cups (low sodium preferred)
Carrots: 2 large, sliced into rounds
Celery: 2 stalks, chopped
Onion: 1 medium, diced
Butter or Olive Oil: 2 tablespoons
Garlic: 3 cloves, minced
Herbs: 1 tsp dried thyme, 1 tsp dried oregano, and 1 bay leaf
Salt & Black Pepper: To taste
Garnish: Fresh parsley, finely chopped
Instructions
Sauté the Base: In a large pot, melt butter (or heat oil) over medium heat. Add the onion, carrots, and celery. Sauté for 5–7 minutes until the onions are soft.
Add Aromatics: Stir in the minced garlic, thyme, and oregano. Cook for 1 minute until you smell the fragrance.
Simmer the Broth: Pour in the chicken broth and add the bay leaf. Bring the mixture to a boil, then reduce heat and simmer for about 10 minutes to let the flavors blend and the carrots soften.
Cook the Noodles: Add the egg noodles to the boiling broth. Cook according to the package instructions (usually 6–8 minutes).
Add Chicken: Once the noodles are tender, stir in the cooked shredded chicken. Let it simmer for 2–3 minutes just to heat the chicken through.
Season: Remove the bay leaf. Taste the soup and add salt and black pepper as needed.
Serve: Ladle into bowls and garnish generously with fresh parsley.
