Ingredients:

  • 1 tbsp (15 ml) olive oil
  • 1 large yellow onion, chopped (approx. 1 cup)
  • 2 carrots, peeled and chopped (approx. 1 cup)
  • 2 celery stalks, chopped (approx. 1 cup)
  • 2 cloves garlic, minced
  • 8 cups (1.9 liters) chicken broth, low sodium preferred
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1/4 tsp black pepper
  • 1/2 tsp salt, or to taste
  • 1.5 lbs (680g) boneless, skinless chicken thighs or breast
  • 8 oz (225g) dried egg noodles
  • 1/4 cup (60ml) chopped fresh parsley, for garnish
  • Lemon wedges, for serving (optional)

Instructions:

  1. Heat olive oil in the stockpot. Add onion, carrots, and celery. Sauté until softened. Add garlic and cook until fragrant.
  2. Pour in chicken broth. Add bay leaves, thyme, rosemary, salt, and pepper. Bring to a simmer.
  3. Add chicken thighs (or breast) to the simmering broth. Cook until the chicken is cooked through and easily shreds with a fork. (Internal temperature of 165°F/74°C).
  4. Remove chicken from the pot and shred with two forks. Set aside.
  5. Add egg noodles to the simmering broth. Cook according to package directions, usually 6-8 minutes, or until al dente.
  6. Return shredded chicken to the pot. Stir to combine. Remove bay leaves before serving. Garnish with fresh parsley and serve hot with lemon wedges (optional).