Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 8 cups chicken broth
  • 1 pound boneless, skinless chicken breasts
  • 1 teaspoon dried thyme
  • Salt and pepper, to taste
  • 6 ounces egg noodles
  • 1 cup frozen peas
  • 2 tablespoons fresh parsley, chopped (optional)

Instructions:

  1. In a large pot, heat the olive oil over medium heat.
  2. Add the diced onion, carrots, and celery. Cook until softened, about 5 minutes. Stir in the minced garlic and sauté for an additional 1 minute, until fragrant.
  3. Pour in the chicken broth and add the chicken breasts. Season with thyme, salt, and pepper.
  4. Bring to a boil, then reduce heat and simmer for 20 minutes. Ensure the chicken is cooked through. Remove from pot and set aside to cool.
  5. Stir in the egg noodles and cook according to package instructions (usually about 7-8 minutes).
  6. Once cooled, shred the chicken into bite-sized pieces and return it to the pot.
  7. Stir in the frozen peas and cook for another 2-3 minutes until heated through.
  8. Taste and adjust seasoning with additional salt and pepper if needed.
  9. Garnish with fresh parsley if desired, and serve hot with crusty bread.