Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 cup sliced carrots
- 1 cup diced celery
- 2 tablespoons minced garlic
- 8 cups chicken broth or stock
- 2 pounds boneless, skinless chicken breasts or thighs
- 2 teaspoons freshly cracked black pepper
- 1 ½ teaspoons kosher salt
- 1 teaspoon dried oregano
- 1 teaspoon minced fresh thyme
- 2 bay leaves
- 6 oz egg noodles or your favorite small pasta noodles
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, celery, and garlic. Sauté for 5 minutes.
- Pour in chicken broth and add chicken, black pepper, salt, oregano, thyme, and bay leaves.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Remove chicken, shred it, and return it to the pot.
- Add egg noodles and cook for 8-10 minutes or until tender.
- Discard bay leaves and serve hot.
Notes
- Use leftover rotisserie chicken to save time.
- Store leftovers in an airtight container for up to 3 days.
- Freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 950mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 85mg