40 Minutes | Easy | SERVES 2
Nutrition per serving:
280 Cals, 25g Protein, 20g Carbs, 10g Fat, 4g Sugar
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 medium carrot, sliced
- 1 celery stalk, sliced
- 1/2 pound (225g) boneless, skinless chicken breast or thighs
- 4 cups (1 liter) chicken broth (low sodium preferred)
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- Salt and pepper, to taste
- 1/2 cup (75g) egg noodles (or your preferred pasta)
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
Prepare the Base:
Heat olive oil in a medium-sized pot over medium heat. Add the diced onion, garlic, carrot, and celery. Sauté for 5 minutes, stirring occasionally, until the vegetables soften.
Cook the Chicken:
Add the chicken breasts to the pot and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to a gentle simmer.
Flavor the Soup:
Add dried thyme, oregano, and a pinch of salt and pepper. Let the chicken simmer for 15–20 minutes, or until it’s fully cooked (internal temperature of 165°F/74°C).
Shred the Chicken:
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup.
Cook the Noodles:
Add the egg noodles to the pot and let them cook for 7–8 minutes, or until tender. Taste and adjust seasoning with more salt or pepper if needed.
Serve and Garnish:
Ladle the soup into bowls and garnish with fresh parsley if desired. Serve hot with a side of crusty bread or crackers.
A warm and comforting chicken soup packed with tender shredded chicken, hearty vegetables like carrots and celery, and perfectly cooked egg noodles. Infused with aromatic herbs like thyme and oregano, this light yet flavorful soup is perfect for cozy evenings or when you’re feeling under the weather. Garnished with fresh parsley, it’s a wholesome, nourishing meal in a bowl.
