8cupschicken broth or stocksee suggestions in post
2chicken breastshredded (baked, canned, or rotisserie)
¼teaspoondried thyme
¼teaspoondried oregano
½teaspoonground black pepper
1teaspoonkosher saltadd more to taste
1boxgluten free egg noodlessuggestion in post
optional-- top with fresh chopped parsley
Instructions
In a large stock pot melt the butter over medium heat. Add in the carrots, celery, onion, and garlic to sauté until veggies are tender.
Pour in remaining ingredients except for the egg noodles.
Bring to a boil and add in the egg noodles. Cook until egg noodles are tender.
Garnish with chopped parsley with added salt to taste.
Serve immediately.
Cover and refrigerate leftovers.
If you are making this ahead of time, we suggest preparing the soup as directed, then adding the noodles to the soup and boiling just before serving. The noodles will continue absorbing the soup liquid.