Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion chopped
- 3 cloves garlic minced
- 3 large carrots sliced
- 2 celery ribs sliced
- 8 cups low-sodium chicken broth
- 3/4 teaspoon dried thyme
- 3/4 teaspoon dried parsley
- 1 bay leaf
- Salt and pepper to taste
- 2 1/2 cups shredded cooked chicken
- 3 cups egg noodles
- 2 tablespoons chopped fresh parsley optional for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion, minced garlic, sliced carrots, and celery. Cook until vegetables are tender, about 5 minutes.
- Pour in the chicken broth. Stir in the dried thyme, dried parsley, bay leaf, salt, and pepper. Bring the soup to a boil.
- Lower the heat and let the soup simmer for 20 to 25 minutes to let the flavors blend. Add more broth if needed.
- Stir in shredded chicken and egg noodles. Cook for 7-10 minutes, until noodles are tender.
- Remove the bay leaf. Taste and adjust seasoning if necessary. Ladle the soup into bowls and garnish with fresh parsley if desired.