Ingredients
Scale
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 2 cups water
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1 cup egg noodles
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, combine the chicken broth and water. Bring to a rapid boil.
- Toss in the chopped carrots, celery, and minced garlic; let it simmer for about 5 minutes until the vegetables soften.
- Stir in the egg noodles and shredded chicken, cooking until the noodles are tender, about 8-10 minutes.
- Season generously with dried thyme, salt, and pepper according to your taste.
- Serve hot, garnished with fresh parsley.
Notes
For best flavor, consider using homemade chicken broth. You can also swap out vegetables based on your preferences.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Boiling
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 700mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 60mg