Ingredients
Method
Preparation
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, diced carrots, and celery, cooking until they soften and become fragrant—about 5 minutes.
- Stir in minced garlic and dried thyme, letting them mingle for 1 minute until aromatic.
- Add vegetable broth and bring the mixture to a gentle boil. Let it simmer for 10 minutes.
- Add the boneless, skinless chicken, reduce heat, and simmer until cooked through—about 15-20 minutes.
- Remove the chicken from the pot and shred it into bite-sized pieces using two forks.
- Stir in the egg noodles and let them cook in the broth for about 6-8 minutes until tender.
- Taste the soup, adding salt and pepper as needed.
- Ladle the soup into bowls and sprinkle with fresh parsley before serving.
Notes
Best enjoyed warm. Serve with crusty bread or a simple salad. Consider adding bay leaves or lemon juice for extra flavor. For a chunkier soup, add more vegetables like green beans or peas. Rotisserie chicken can be used as a time-saver.
