Ingredients
Equipment
Method
Sauté the aromatics
- Heat 2 tablespoons olive oil in a large pot over medium heat, then add onion, carrots, and celery. Sauté for 5 minutes until the onion looks softened and the vegetables look slightly glossy.
Build the broth and cook chicken
- Stir in garlic and cook for 1 minute, just until fragrant. Add chicken broth, water, dried thyme, dried parsley, bay leaves, and chicken, then bring the pot to a boil.
- Once boiling, reduce heat and simmer for 20-25 minutes until the chicken is cooked through and no longer pink inside.
Shred and finish the soup
- Transfer chicken to a plate and shred with two forks, then discard bay leaves. Return the shredded chicken to the pot and bring the soup back to a simmer.
- Add egg noodles and cook 6-8 minutes, stirring occasionally, until tender. Season generously with salt and pepper to taste.
- Turn off the heat and garnish with fresh parsley before serving.
Notes
For best texture, avoid overcooking the noodles—add them after the chicken is shredded and simmer only until tender. Refrigerate leftovers in an airtight container up to 4 days; reheat gently on the stove or microwave. Freezing is not recommended because egg noodles can soften further after thawing. For a lower-sodium option, use reduced-sodium chicken broth and add salt only to taste at the end.