Ingredients

The following ingredients have 4 Servings
  • 12 cup chicken broth, low-sodium
  • 3 medium carrot
  • 2 stalk celery
  • 1 medium onion
  • 1 teaspoon thyme, dried
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, ground
  • 1/2 pound chicken breast
  • 8 ounce egg noodles
  • 1/4 cup parsley, fresh
  • 1/8 teaspoon hot sauce

Instruction

  • Peel and dice carrots; dice celery and onion.
  • In a large pot over high heat, add chicken stock, carrots, celery, onion, thyme, salt, and pepper.
  • Bring to a boil and add chicken breasts. Cover pot and boil on high for 20 minutes, or until the chicken's internal temperature reaches 165 degrees F.
  • Remove chicken from the soup and set aside to cool.
  • Add egg noodles and stir well. Boil for 10 minutes.
  • Once the chicken is cool enough to handle, shred into bite sized pieces. Stir shredded chicken back into the soup.
  • Stir in chopped parsley and hot sauce.