Photo2Plate

Ingredients

• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 medium carrots, chopped
• 2 celery stalks, chopped
• 8 cups chicken broth
• 1 lb boneless, skinless chicken breast
• 4 oz egg noodles
• 1/4 cup fresh parsley, chopped
• Salt and black pepper to taste

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
2. Pour in the chicken broth and bring to a simmer. Add the chicken breasts.
3. Cook for 15-20 minutes, until the chicken is cooked through. Remove the chicken from the pot and let it cool slightly.
4. While the chicken cools, add the egg noodles to the simmering broth and cook according to package directions.
5. Shred the cooled chicken using two forks, then return it to the pot.
6. Stir in the fresh parsley and season with salt and pepper to taste.
7. Serve hot.