Ingredients:

  • 1 tablespoon olive oil or unsalted butter (15 ml)
  • 1 medium yellow onion, diced (approx. 1 cup/150g)
  • 2 medium carrots, peeled and sliced (approx. 1 cup/150g)
  • 2 celery stalks, sliced (approx. 1 cup/150g)
  • 3 cloves garlic, minced
  • 8 cups chicken broth (homemade or low-sodium store-bought) (approx. 1.9 liters)
  • 2 cups cooked chicken, shredded (rotisserie or boiled) (approx. 300g)
  • 6 ounces egg noodles (or any small pasta, like ditalini) (approx. 170g)
  • 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped) (5 ml)
  • 1 bay leaf
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped (for garnish)
  • Optional: ½ teaspoon turmeric for color and extra health benefits (2.5 ml)

Instructions:

  1. Heat olive oil (or butter) in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until softened. Add the minced garlic and cook until fragrant.
  2. Pour in the chicken broth. Add dried thyme (or fresh), bay leaf, salt, pepper, and optional turmeric. Bring to a boil.
  3. Reduce heat to low and simmer the broth, uncovered, to allow the flavors to meld.
  4. Add egg noodles and shredded chicken to the pot. Cook according to the noodle package directions until noodles are tender.
  5. Remove the bay leaf. Taste and adjust seasoning with salt and pepper as needed. Stir in the fresh parsley. Serve hot.