Ingredients:

  • 1 tablespoon (15ml) olive oil
  • 1 large yellow onion, chopped (about 1 1/2 cups) (approx. 200g)
  • 2 carrots, peeled and diced (about 1 cup) (approx. 120g)
  • 2 celery stalks, diced (about 1 cup) (approx. 120g)
  • 4 cloves garlic, minced (about 4 teaspoons) (approx. 12g)
  • 8 cups (1.9 liters) chicken broth, low-sodium preferred
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 bay leaf
  • 1 pound (450g) boneless, skinless chicken breasts, cut into 1-inch pieces
  • Salt and freshly ground black pepper to taste
  • 8 ounces (225g) dried egg noodles (wide or medium)
  • 1/4 cup (15g) chopped fresh parsley, for garnish
  • Lemon wedges, for serving (optional)

Instructions:

  1. Heat olive oil in stockpot. Add onion, carrots, and celery; sauté until softened. Add garlic; cook briefly.
  2. Pour in chicken broth. Add thyme, rosemary, and bay leaf. Bring to a simmer.
  3. Add chicken pieces to the simmering broth. Season with salt and pepper.
  4. Simmer gently until chicken is cooked through (internal temp of 165°F/74°C), approximately 15-20 minutes.
  5. Add egg noodles to the pot. Cook according to package directions until tender.
  6. Remove and discard the bay leaf.
  7. Taste and adjust seasonings. Garnish with parsley. Serve hot with lemon wedges (optional).