Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts
- 1 medium onion, chopped
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 8 ounces egg noodles
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat. Brown the chicken breasts for about 5 minutes on each side. Remove and set aside.
- In the same pot, sauté onion, carrots, and celery for about 5 minutes until softened. Add garlic and cook for an additional 30 seconds.
- Pour in chicken broth and add thyme, parsley, salt, and pepper; bring to a boil.
- Shred the chicken using two forks while the broth heats up.
- Add egg noodles and shredded chicken to the boiling broth; reduce heat and simmer for about 8–10 minutes until noodles are tender.
- Stir in spinach if desired; cook for another minute until wilted.
- Serve hot, garnished with fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 2g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 65mg