Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 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, chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion, carrots, and celery; cook until tender.
- Stir in minced garlic, cook for 1 minute.
- Pour in chicken broth and bring to a boil.
- Add cooked shredded chicken and egg noodles.
- Reduce heat and simmer until noodles are tender.
- Season with salt and pepper, garnish with parsley, and serve hot.
Notes
- You can substitute fresh herbs with dried ones.
- Use leftover cooked chicken for convenience.
- Adjust noodle cooking time based on package instructions.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 250 Kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 60mg