Ingredients:
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
3 medium carrots, sliced
2 celery stalks, sliced
8 cups chicken broth
2 cups cooked, shredded chicken
1 1/2 cups egg noodles
Salt and pepper to taste
Fresh parsley for garnish
Directions:
In a large pot over medium heat, heat the olive oil. Add the chopped onion and cook for 3-4 minutes, until soft.
Add the garlic, carrots, and celery, and sauté for another 3-5 minutes until the vegetables begin to soften.
Pour in the chicken broth and bring the mixture to a boil.
Add the shredded chicken and egg noodles. Reduce the heat and simmer for 10-12 minutes, or until the noodles are tender.
Season with salt and pepper to taste.
Garnish with fresh parsley before serving.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 180 kcal | Servings: 6 servings