Prep Time: 10 minutes | Cook Time: 35 minutes | Total Time: 45 minutes | Serves: 6
Ingredients
- 1 lb (450g) boneless, skinless chicken breasts (or thighs)
- 8 cups water (or low-sodium chicken broth for richer flavor)
- 1 medium onion, diced
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 3 garlic cloves, minced (optional)
- 1 bay leaf
- 1 tsp dried thyme (or 1 tbsp fresh)
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- Salt and black pepper, to taste
- 2 cups egg noodles (or pasta of choice)
- ¼ cup fresh parsley, chopped (for garnish)
- Optional: 1 tbsp olive oil (if sautéing veggies)
Instructions
Cook the Chicken & Broth:
- In a large pot, combine chicken, water, onion, carrots, celery, garlic (if using), bay leaf, thyme, garlic powder, onion powder, paprika, 1 tsp salt, and ½ tsp pepper.
- Bring to a boil, then reduce heat to a simmer. Cover and cook for 20–25 minutes until chicken is tender.
Shred the Chicken:
- Remove chicken from the pot and shred with two forks. Discard the bay leaf.
Cook the Noodles:
- Bring the broth back to a boil. Add noodles and cook according to package instructions (typically 6–8 minutes).
Combine & Serve:
- Return shredded chicken to the pot. Adjust seasoning with salt/pepper.
- Ladle into bowls, garnish with parsley, and serve warm.
Tips & Variations
- Sauté for Depth: For richer flavor, sauté onions, carrots, and celery in 1 tbsp olive oil for 5 minutes before adding other ingredients.
- Noodle Note: To prevent mushiness, cook noodles separately and add when serving.
- Add Veggies: Stir in peas, corn, or spinach during the last 5 minutes of cooking.
- Broth Boost: Use homemade bone broth for extra richness.
- Herb Swap: Try dill or rosemary for a twist.
Enjoy this comforting bowl with crusty bread or crackers! 🍜✨
