How to make it
6 steps. Take it one step at a time.
Heat olive oil over medium heat
In a large pot, heat olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables begin to soften.
7 minAdd the minced garlic and dried thyme
Add the minced garlic and dried thyme to the pot. Cook for 1 minute until fragrant.
1 minPour in the chicken broth
Pour in the chicken broth and add the whole chicken breasts. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes, or until the chicken is cooked through.
20 minRemove the chicken from the pot and shred or dice
Remove the chicken from the pot and shred or dice into bite-sized pieces. Return the chicken to the pot.
Add the wide egg noodles
Add the wide egg noodles to the simmering broth. Cook for 6-8 minutes or until tender. Season with salt and black pepper to taste.
8 minStir in fresh parsley
Stir in fresh parsley and serve hot.
A little kitchen wisdom
Using bone-in chicken thighs provides a richer flavor, but breasts work well for a leaner option. Don't overcook the noodles; they should be slightly firm.
