2 tablespoons unsalted butter

1/2 yellow onion, chopped

2 cloves garlic, minced

2 stalks celery, sliced thinly

1 teaspoon kosher salt

1/2 teaspoon coarse ground black pepper

4 cups chicken broth

2 boneless, skinless chicken breasts

2 carrots, sliced

1 teaspoon fresh thyme

8 ounces egg noodles, cooked 1 minute shy of package directions

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In a large Dutch oven, melt the butter over medium heat.
Add the onions, garlic, celery, salt, and pepper. Cook for 3–4 minutes until the vegetables are soft and translucent.
Pour in the chicken broth, then add the chicken breasts, carrots, and thyme. Bring to a boil.
Reduce the heat to a simmer and cook for 20 minutes.
Remove the chicken breasts, shred them with two forks, and return the meat to the pot.
Stir in the cooked egg noodles and serve hot.

Use rotisserie chicken instead of raw chicken breasts to cut down on cooking time.

Add extra vegetables such as peas, green beans, or mushrooms for more flavor and nutrition.

Substitute egg noodles with rice or gluten-free pasta if needed.

For a richer broth, use a mix of chicken broth and chicken stock.

Add a splash of lemon juice or fresh parsley before serving for brightness.

Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.

Reheat gently on the stovetop and add extra broth if needed.