Ingredients
Scale
- 2 boneless skinless chicken breasts (cooked and shredded)
- 2 cans of chicken broth
- 2 cups of water
- 2 cups of carrots (diced)
- 2 cups of celery (diced)
- ½ onion (diced small)
- 1 teaspoon of thyme
- 1 bay leaf
- 1 teaspoon garlic salt
- Salt and pepper (to taste)
- 1 cup of egg noodles
Instructions
- Drizzle a little olive oil in a stockpot. Add carrots, celery, and onion and cook until they become soft about 3-4 minutes. Add the chicken broth, water, thyme, bay leaf, garlic salt, salt, and pepper. Bring to a boil. Allow the vegetables to cook. Add the shredded cooked chicken.
- Add the pasta and cook on medium heat for 10 minutes. Serve.