Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon canola oil
  • 2 large carrots ((peeled and chopped))
  • 2 ribs celery ((chopped))
  • 1/2 medium onion ((finely diced))
  • 2 teaspoons salt
  • 1 teaspoon minced garlic
  • 1 teaspoon dried parsley
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon tumeric ((optional))
  • 6 cups low sodium chicken broth
  • 2 boneless skinless chicken breasts ((about 3/4lb or 340g))
  • 2 cups dried egg noodles
  • salt and pepper to taste

Instruction

  • Add oil to a 4 quart dutch oven or soup pot and heat over medium-high heat.
  • Add carrots, celery and onion and cook, stirring occasionally, until onions are translucent, about 3-4 minutes.
  • Add salt, garlic, parsley, thyme, pepper and tumeric (if using). Cook and stir 1 minute.
  • Add broth, scraping the bottom of the pot to remove any bits that might be stuck on.
  • Add the chicken breasts and bring back to a simmer over medium-high heat. Reduce heat to medium-low, cover, and cook for 10 minutes until chicken is cooked through. Remove chicken breasts to shred.
  • Stir in egg noodles and simmer 10 minutes or until al dente. When noodles are cooked, stir shredded chicken back into soup and adjust salt and pepper to taste before serving.