Chicken and Noodles
A comforting dish of shredded chicken, soft egg noodles, and flavorful broth, perfect for busy weeknights.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use leftover or rotisserie chicken for convenience.
- 8 ounces egg noodles Monitor cooking time to prevent mushiness.
- 4 cups chicken broth Homemade broth enhances flavor.
- 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 according to preference.
- 2 tablespoons olive oil For sautéing the vegetables.
- to garnish fresh parsley Adds color and freshness.
Instructions
Preparation
- Heat 2 tablespoons of olive oil in a large pot over medium heat.
- Sauté the chopped onion and minced garlic until translucent and fragrant, about 3-5 minutes.
- Add sliced carrots and diced celery to the pot; stir and cook until softened.
- Introduce the shredded chicken, 4 cups of chicken broth, and 1 tablespoon of soy sauce. Bring to a boil.
- Add the egg noodles to the boiling mixture; cook for 8-10 minutes until noodles are tender but not mushy.
- Taste and adjust seasoning with salt and pepper as needed.
Serving
- Ladle into bowls and garnish with freshly chopped parsley.
- This dish can be served alongside crusty bread or a side salad.
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Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. For freezing, divide into portions and use within 3 months. Reheat with a splash of broth to retain moisture.