Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 8 cups chicken broth (low-sodium preferred)
- 2 boneless, skinless chicken breasts (or 3–4 bone-in chicken thighs)
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- 1 bay leaf
- 1 cup egg noodles (or rice, if preferred)
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice (optional, for brightness)
Instructions
- Sauté the Vegetables: In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion, carrots, and celery, and cook for about 5 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Add the Broth & Chicken: Pour in the chicken broth and add the chicken breasts (or thighs), salt, pepper, thyme, oregano, and bay leaf. Bring to a boil.
- Simmer the Soup: Reduce heat to low and let the soup simmer for 20–25 minutes, or until the chicken is fully cooked.
- Shred the Chicken: Remove the chicken from the pot and shred it using two forks. Discard the bay leaf. Return the shredded chicken to the pot.
- Cook the Noodles: Add the egg noodles (or rice) and cook for another 8–10 minutes, or until the noodles are tender.
- Finish the Soup: Stir in fresh parsley and lemon juice (if using). Taste and adjust seasoning as needed.
- Serve & Enjoy: Ladle into bowls and serve warm.
Notes
- Variations: Use bone-in chicken for a deeper flavor. For a heartier version, add diced potatoes.
- Gluten-Free Option: Swap egg noodles for gluten-free pasta or rice.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Freeze for up to 3 months.
- Flavor Enhancements: Add a Parmesan rind while simmering for extra umami or stir in a bit of heavy cream for a creamier version.