Ingredients
2 tablespoons olive oil
1 tablespoon butter
1 medium onion, chopped
2 cloves garlic, minced
2 carrots, sliced
2 celery stalks, sliced
6 cups chicken stock
2 cups cooked chicken, shredded
1 teaspoon dried thyme
1/2 teaspoon dried parsley
Salt, to taste
Freshly ground black pepper, to taste
1 1/2 cups egg noodles
1 tablespoon fresh parsley, chopped (for garnish)
Directions
Step 1:
Heat olive oil and butter in a large pot over medium heat. Add the chopped onion and cook for 3–4 minutes until soft.
Step 2:
Add garlic, carrots, and celery. Cook for another 2–3 minutes until slightly tender.
Step 3:
Pour in the chicken stock and bring to a boil. Add dried thyme, dried parsley, salt, and black pepper.
Step 4:
Reduce heat and simmer for 10 minutes to allow flavors to blend.
Step 5:
Add shredded chicken and egg noodles. Cook for 7–8 minutes or until noodles are tender.
Step 6:
Taste and adjust seasoning if needed.
Step 7:
Serve hot, garnished with fresh parsley.
