Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- 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.
- Add chopped onion, carrots, and celery; cook until tender, about 5 minutes.
- Stir in minced garlic and cook for 1 minute.
- Pour in chicken broth, bring to a boil.
- Add shredded chicken and noodles; cook until noodles are tender, about 8 minutes.
- Season with salt and pepper, garnish with fresh parsley, and serve hot.
Notes
- Feel free to add potatoes or spinach for extra nutrients.
- For a gluten-free version, substitute egg noodles with rice or gluten-free pasta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Nut Free
Nutrition
- Serving Size: 1 bowl
- Calories: 220 Kcal
- Sugar: 4g
- Sodium: 800mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 50mg