Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 8 cups low-sodium chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • Salt and pepper to taste
  • 2 cups cooked chicken, shredded
  • 2 cups egg noodles
  • 1 cup frozen peas
  • Juice of 1 lemon (optional)

Instructions:

  1. In a large pot over medium heat, warm the olive oil.
  2. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until softened. Stir frequently to avoid burning.
  3. Stir in the minced garlic and cook for 1 minute until fragrant.
  4. Add chicken broth, thyme, parsley, salt, and pepper. Bring to a boil.
  5. Once boiling, lower the heat and add shredded chicken. Simmer for 10 minutes.
  6. Stir in egg noodles and continue to simmer for another 8-10 minutes or until noodles are cooked through.
  7. Stir in frozen peas and cook for an additional 2 minutes.
  8. Taste for seasoning; add lemon juice if desired for brightness.
  9. Ladle soup into bowls and enjoy.