Ingredients
• 1 tbsp olive oil or butter
• 1 small onion, finely diced
• 2 carrots, thinly sliced
• 2 celery stalks, thinly sliced
• 3 cloves garlic, minced
• 6 cups low-sodium chicken broth
• 2 cups cooked shredded chicken (rotisserie or poached)
• 1½ cups uncooked wide egg noodles (or brown rice noodles for GF)
• 1 tsp dried thyme (or 1 tbsp fresh)
• 1 bay leaf
• Salt & white pepper to taste
• Optional: 1 tbsp lemon juice or parsley for brightness
Instructions
- In a large pot, heat oil over medium. Sauté onion, carrots, and celery 6–8 mins until softened. Add garlic; cook 1 min.
- Pour in broth, thyme, and bay leaf. Bring to a gentle simmer; cook 10 mins to meld flavors.
- Add uncooked noodles; simmer 6–8 mins until al dente.
→ Using pre-cooked noodles? Add in last 2 mins. - Stir in chicken; heat through 2–3 mins. Discard bay leaf.
- Season with salt, white pepper, and lemon juice (if using). Stir in fresh parsley.
- Ladle into bowls and serve warm—with crusty bread or saltines on the side.
PREP TIME & NUTRITION :
Prep Time: 10 mins, Cook Time: 25 mins, Total Time: 35 mins, Servings: 6
Calories: 170, Net Carbs: 18g, Fats: 5g, Protein: 16g
✅ Lower-carb option: Skip noodles, add 1 cup chopped zucchini or spinach in last 3 mins — net carbs drop to ~8g/serving.