Ingredients

The following ingredients have 4 Servings
  • 6 cups chicken broth
  • 1 large carrot (diced)
  • 1 celery stalk (diced)
  • ~2 cups egg noodles
  • 2 cups shredded chicken (from 2 chicken breasts)
  • 1 tablespoon parsley (chopped)
  • salt, pepper, dried thyme and oregano (to taste)

Instruction

  • I use the shredded meat of a soup chicken, that I use to make broth. If you don't have any pre-cooked shredded chicken, add 2 chicken breasts to simmering broth and cook for about 20 minutes until done. Once cool enough to handle, shred or cut into cubes and set aside.
  • Add diced carrot and celery to simmering broth and cook for 5 minutes.
  • Add egg noodles and cook until done according to package directions (6-10 minutes).
  • Now add shredded chicken to the soup and simmer for 5 minutes until heated through.
  • Taste the broth and, if needed, correct the flavor with salt, pepper dried thyme and oregano.