- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 teaspoon dried thyme
- 2 cups egg noodles
- Salt and pepper to taste
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Sauté until tender.
- Stir in garlic and cook for another minute.
- Pour in the chicken broth and add shredded chicken and thyme. Bring to a boil.
- Add egg noodles and cook according to package instructions.
- Season with salt and pepper to taste.
- Serve hot and enjoy!
Notes
- Add fresh herbs for extra flavor.
- Use rotisserie chicken for a quicker option.
- Author: Souzan
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
