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2 teaspoons olive oil
2 medium carrots, cut into 1/4-inch rounds
2 stalks celery, cut into 1/4-inch rounds
1 medium yellow onion, chopped
8 cups low-sodium chicken broth
2 dried bay leaves
1 teaspoon dried thyme
1 (8-ounce) package egg noodles
2 (8-ounce) trays Soules Kitchen Oven Roasted Diced Chicken Breast, refrigerated
Kosher salt and freshly ground black pepper, to taste
1 tablespoon chopped fresh parsley
Heat oil in large pot over medium heat. Add carrots, celery and onion, and cook, stirring occasionally, until tender, about 5 to 8 minutes.
Add chicken broth, bay leaves and thyme, and bring to a boil over medium-high heat. Stir in noodles and cook until tender, about 10 minutes. Add chicken and cook until fully heated through, about 4 to 6 minutes. Season with salt and pepper to taste.
Top with parsley and serve.
Tip: Pre-chopped onions can usually be found in the produce aisle of your local grocer.
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