Description
A comforting and easy recipe for chicken thighs and noodles, perfect for spring.
Ingredients
Scale
- 4 chicken thighs
- 2 cups egg noodles
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 4 cups chicken broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion, carrots, and celery; sauté until softened.
- Season chicken thighs with salt and pepper, then add to the pot.
- Pour in chicken broth and bring to a boil.
- Reduce heat and simmer for 25 minutes, or until chicken is cooked through.
- Remove chicken, shred it, and return it to the pot.
- Add egg noodles and cook according to package instructions.
- Serve hot, garnished with fresh parsley.
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Notes
- For a richer flavor, use homemade chicken broth.
- This dish can be made in advance and reheated.
- Feel free to add other vegetables like peas or corn.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg