Tender chicken, egg noodles and familiar soup vegetables make a comforting pot for lunch or dinner. Using cooked chicken keeps preparation simple. Add the noodles near the end so they stay pleasantly tender.

Serves 6 • Prep: 15 minutes • Cook: 25 minutes

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 3 carrots, sliced
  • 2 celery stalks, sliced
  • 2 garlic cloves, minced
  • 8 cups low-sodium chicken broth
  • ½ teaspoon dried thyme
  • 1 bay leaf
  • 6 oz (170 g) egg noodles
  • 3 cups shredded cooked chicken
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon pepper
  • 1 tablespoon lemon juice
  • 2 tablespoons chopped parsley

Instructions

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Recipes, Soups & Stews
Pages 12