5 carrots, peeled and sliced into rounds (about 1 1/4 c)
3 celery ribs, sliced
7 sprigs fresh thyme
3 bay leaves
10 c chicken broth
2 large boneless, skinless chicken breasts (about 1 lb)
12 oz wide egg noodles
1 tsp salt, more to taste
Cracked black pepper, to taste
Fresh chopped parsley, as garnish
Saltine crackers, for serving
Scale
Instructions
Melt butter in a large dutch oven over medium high heat. Add onion, shallots, carrots, celery, and thyme, and cook for 5-7 minutes until veggies start to soften. Add garlic and cook another minute, until fragrant.
Pour in broth, season with salt and pepper, and add bay leaves. Bring to a boil, add raw chicken breasts, reduce heat and simmer for 10-15 minutes, until chicken is cooked through.
Remove cooked chicken and add to stand mixer or cutting board to shred; shred and set aside.
Add noddles to pot, return to a boil until noodles are cooked to your liking.
Remove thyme sprigs and bay leaves; discard. Now add chicken back to pot and adjust salt and pepper at this time.
Serve hot in bowls garnished with fresh parsley or thyme and saltines on the side.
