2
Ingredients:
4
– 2 tablespoons olive oil
– 3 carrots, sliced
– 3 celery stalks, sliced
– 3 cloves garlic, minced
– 8 cups chicken broth
– 3 cups cooked chicken, shredded
– 8 ounces egg noodles
– Salt and pepper to taste
– Fresh parsley, for garnish
Directions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the diced onion, carrots, and celery and sauté until softened, about 5 minutes.
3. Stir in the minced garlic and cook for an additional minute.
4. Pour in the chicken broth and bring to a boil.
5. Add the shredded chicken and egg noodles, reduce heat, and simmer until the noodles are tender, about 7-10 minutes.
6. Season with salt and pepper to taste.
7. Garnish with fresh parsley before serving.
