Sort ingredients
rebmaetoleb
QR Code
Listen
Pdf
In a large dutch oven, over medium heat, add oil. Stir in the onion, carrots, and celery, and sauté for 4 minutes.
Add the garlic and sauté an additional minute. Then stir in the broth, chicken breast, salt, pepper, oregano, thyme and bay leaves. Bring to a simmer over medium-low heat.
Once simmering, cover pot with the lid slightly askew and cook until the chicken is tender and easily shreds, about 15 minutes. Using 2 forks shred the breast into the broth. Shred the chicken into larger or small pieces, whichever you prefer.
Bring the soup to a low boil and add the egg noodles. Cook for 6 to 7 minutes, or until pasta is al dente.
Serve warm with fresh chopped parsley and your favorite bread or crackers on the side.