Chicken and Noodles
A comforting and hearty dish combining tender shredded chicken, flavorful broth, and delicate egg noodles, perfect for families and gatherings.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use rotisserie chicken for convenience.
- 8 ounces egg noodles Adjust cooking time if using whole wheat noodles.
- 4 cups chicken broth Use homemade or high-quality low sodium broth.
- 1 cup carrots, sliced
- 1 cup celery, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- to taste salt and pepper Adjust seasoning as needed.
- 2 tablespoons olive oil For cooking the aromatics.
- fresh parsley for garnish Adds color and freshness.
Instructions
Preparation
- Heat olive oil in a large pot over medium heat.
- Chop onion and mince garlic while the oil warms.
- Add onion and garlic to the pot, sautéing for 3-5 minutes until translucent.
- Add sliced carrots and diced celery, stirring until tender (about 5 minutes).
- Add shredded chicken, chicken broth, and soy sauce to the pot.
- Bring the mixture to a rolling boil.
- Stir in egg noodles and cook for 8-10 minutes, or until tender but with a bite.
- Taste and adjust seasoning with salt and pepper.
Serving
- Ladle the Chicken and Noodles into bowls and garnish with fresh parsley.
- Serve hot with crusty bread or a side salad.
- Optionally, add hot sauce for an extra kick.
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Notes
Store leftovers in an airtight container for up to 3-4 days in the refrigerator, or freeze for up to 3 months. Reheat on low heat with added broth.