Ingredients

2 tablespoons olive oil

1 ½ cups carrots, peeled and sliced into ¼-inch thick slices

1 cup celery, chopped

1 yellow onion, peeled and diced

2 garlic cloves, minced

96 ounces low-sodium chicken broth (plus more if desired)

2 bay leaves

1 teaspoon fresh thyme (or ½ teaspoon dried thyme)

½ teaspoon dried oregano

1 teaspoon pepper (plus more to taste)

1 teaspoon sea salt (plus more to taste)

4 cups uncooked wide egg noodles

3 cups shredded cooked chicken (about 1.5 lbs boneless chicken breasts)

¼ cup fresh flat-leaf parsley leaves, finely chopped

1 tablespoon lemon juice (optional)

Instructions

Step 1: Fill a large pot with water and bring to a boil. Cook the wide egg noodles according to package instructions. Drain and set aside.

Step 2: In a separate large pot or Dutch oven, heat olive oil over medium-high heat. Add carrots, celery, and onion, sautéing for about 7 minutes until vegetables begin to soften, stirring occasionally.

Step 3: Add minced garlic and sauté for another 1 to 2 minutes until fragrant.

Step 4: Pour in the chicken broth and add bay leaves, thyme, oregano, pepper, and salt. Bring to a gentle boil and simmer for about 5 minutes, or until vegetables are fork-tender.

Step 5: Stir in shredded chicken, chopped parsley, and lemon juice if using. Boil for 1 to 2 minutes until the chicken is heated through.

Step 6: Taste the soup and adjust salt and pepper to your preference. Remove the bay leaves before serving.

Step 7: To serve, place about ⅔ cup of cooked noodles in each bowl and ladle the hot soup over the noodles. Serve immediately.

Tips & Variations

Use rotisserie chicken for a quick shortcut and extra flavor.

For a gluten-free option, substitute egg noodles with gluten-free pasta or spiralized vegetables.

Add a pinch of crushed red pepper flakes for a spicy twist.

Fresh thyme enhances flavor, but dried thyme works well in a pinch.

Leftover soup tastes great the next day as flavors continue to meld.

FAQs

Can I use rotisserie chicken instead of cooking chicken breasts?

Yes, rotisserie chicken is a convenient option that adds great flavor and reduces cooking time. Just shred the meat before adding it to the soup.

What can I substitute for egg noodles?

You can use other types of pasta like fusilli or shells. For a gluten-free alternative, try rice noodles, gluten-free pasta, or even spiralized vegetables like zucchini noodles.