By Chef B. Boukim
Prep: 15 min · Cook: 35 min · Total: 50 min · Serves 6
Ingredients
- 1.5 lb Boneless skinless chicken breasts
- 8 cups Chicken broth
- 3 cups Egg noodles
- 2 Carrots, diced
- 2 Celery stalks, diced
- 1 Yellow onion, chopped
- 3 Garlic cloves, minced
- 3 tbsp Fresh parsley, chopped
- 2 Bay leaves
- 1 tbsp Olive oil
- 1 tsp Salt
- 0.5 tsp Black pepper
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and cook until softened, about 6 minutes. Add garlic and cook 1 minute more.
- Pour in chicken broth, add bay leaves, salt, and pepper, and bring to a boil. Add chicken breasts, reduce heat to low, cover, and simmer for 15-20 minutes until chicken is cooked through.
- Remove chicken to a cutting board and shred with two forks. Discard bay leaves.
- Return broth to a gentle boil and add egg noodles. Cook for 7-8 minutes until noodles are tender.
- Stir shredded chicken back into the pot and heat through for 2 minutes.
- Taste and adjust seasoning. Ladle into bowls and garnish generously with fresh parsley.