Ingredients
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2 cups uncooked wide egg noodles
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1 yellow onion
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3 celery stalks
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4 medium carrots
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2 tbsp unsalted butter
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1 tbsp fresh thyme leaves
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1 tsp poultry seasoning
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6 cups low-sodium chicken broth
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1 (1 lb) pkg thin-sliced chicken breasts
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1/4 cup chopped fresh dill
Steps
1
Heat a large pot of salted water to a boil on high. Cook the noodles according to package directions. Drain and set aside.
2
Meanwhile, finely chop the onion and celery. Peel and chop the carrots into 1-inch chunks. In a large Dutch oven, melt the butter on medium-high. Add the onion, celery, and carrots. Season with salt and pepper. Cook 10–12 min., until tender, stirring occasionally.
3
To Dutch oven, stir in the thyme and poultry seasoning. Cook 30 sec., stirring constantly. Add the chicken broth and bring to a boil on high. Season with salt and pepper. Add the chicken breasts. Once boiling, reduce heat to medium and let simmer 8–10 min., until chicken is fully cooked. Using a slotted spoon or tongs, transfer cooked chicken to a bowl and shred or cut into pieces.
4
Heat soup to a boil on high. Stir in egg noodles and chicken until warmed through. Season with salt and pepper. Remove from heat and garnish with the dill.
