Ingredients
For the Chicken
- 2 large boneless, skinless chicken breasts, about 1 to 1¼ pounds
- 4 cups low-sodium chicken broth
- 2 cups water
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Soup
- 1 tablespoon olive oil
- 1 medium yellow onion, finely diced
- 2 medium carrots, peeled and sliced
- 2 celery stalks, thinly sliced
- 2 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- ½ teaspoon dried parsley
- ¼ teaspoon dried rosemary
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
- 2 cups cooked shredded chicken
For the Noodles
- 2 cups wide egg noodles
- 1 tablespoon fresh parsley, chopped, for garnish
Optional
- Fresh lemon juice
- Extra freshly ground black pepper
- Additional fresh parsley
Instructions
- Place chicken breasts in a saucepan with 4 cups chicken broth, 2 cups water, salt, and black pepper.
- Bring to a gentle simmer over medium heat. Reduce heat, cover, and cook for 15 to 20 minutes, or until the chicken reaches 165°F.
- Remove chicken from the broth and let it rest for a few minutes. Shred into bite-sized pieces and set aside.
- Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery. Cook for 5 to 7 minutes until the vegetables begin to soften.
- Add minced garlic and cook for 30 to 60 seconds, being careful not to burn it.
- Pour in 6 cups chicken broth. Add thyme, parsley, rosemary, salt, and black pepper.
- Bring the broth to a gentle boil, then reduce heat and simmer for 8 to 10 minutes.
- Add shredded chicken and simmer for another 3 to 5 minutes.
- Stir in the egg noodles and cook according to package directions, usually 6 to 8 minutes, until tender.
- Remove from heat and stir in fresh parsley. Add a small squeeze of lemon juice if desired.
- Taste and adjust the seasoning with additional salt and pepper.
- Ladle the hot soup into bowls and garnish with extra parsley and freshly cracked black pepper. Serve immediately.
Notes
- Leftover cooked chicken or plain rotisserie chicken can be used instead of freshly cooked chicken breasts.
- For the best leftover texture, cook the egg noodles separately and add them to individual servings.
- If the soup becomes too thick, add extra chicken broth or water while reheating.
- Use low-sodium chicken broth to control the amount of salt in the finished soup.
- For gluten-free soup, substitute regular egg noodles with gluten-free noodles and check all packaged ingredients for gluten.
- A small squeeze of fresh lemon juice can brighten the savory broth.
- Nutrition information is an estimate and may vary depending on the ingredients and brands used.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: High Protein