Ingredients
- ½ cup chopped celery, about 2 stalks
- ½ cup chopped carrot, about 2 medium
- ½ cup chopped onion
- ½ lb. boneless, skinless chicken breast or thighs
- salt and pepper, to taste
- 1 tablespoon minced garlic
- 2 tablespoon olive oil
- 4 cups chicken broth
- 2 cups egg noodles
- ¼ teaspoon red pepper flakes, optional
Instructions
- Cook the pasta according to the package instructions. Drain and set aside.
- Heat the olive oil in a large pot. Add the celery, carrots, and onion and sauté 5 minutes until soft.
- Add the chicken and cook 1-2 minutes, season with salt and pepper. Flip the chicken, add the garlic and cook an additional 1-2 minutes.
- Cover with the chicken broth and bring to a boil. Boil for 10 minutes.
- Remove the chicken and either cut into bite-size pieces or you can shred it using two forks.
- Return the chicken to the pot, add in the cooked pasta and red pepper flakes, if using. Serve warm.
Nutrition
Calories: 175kcal
