• 2 tbsp olive oil
  • 1 cup carrots, peeled and sliced thin (about 1 ½ large carrots)
  • 1 cup celery, sliced thin (about 2 stalks)
  • 1 cup sweet Vidalia or yellow onion, peeled and diced small (about 1 medium onion)
  • 2 garlic cloves, minced
  • 64 ounces (8 cups) low-sodium chicken broth, plus more if desired.
  • 2 bay leaves
  • 1 teaspoon fresh thyme ( or ½ tsp dried thyme)
  • ½ tsp dried oregano
  • 1 tsp pepper, or to taste
  • 12 ounces whole wheat egg noodles
  • 2 cups shredded cooked chicken (use store-bought rotisserie chicken to save time; or roast or cook your own chicken in a slow cooker).
  • 3 to 4 tbsp fresh flat-leaf parsley leaves, finely chopped.
  • 1 tbsp lemon juice, optional
  • Salt, to taste


  1. In a large crock pot, added oil and heat over medium-high heat to warm.
  2. Add the carrots, celery, onion, and sauté for about 7 minutes, or until vegetables begin to soften, stir intermittently.
  3. Add the garlic and sauté for another 1 to 2 minutes.
  4. Add the chicken broth, bay leaves, thyme, oregano, pepper, and bring to a boil. Allow mixture to boil gently for about 5 minutes or until vegetables are for-tender.
  5. Add the egg noodles and boil mixture for about 10 minutes, or until noodles are soft and cooked through. If liquid level lowers, add more broth or water.
  6. Add the chicken, parsley, optional lemon juice, and boil 1 to 2 minutes or until chicken is warmed through. Taste soup and salt to taste.

Total Time: 30 minutes
Yields: 6 servings
Author: Averie Cooks

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