Ingredients
Method
Cooking
- In a large pot, bring the chicken broth to a boil over medium-high heat.
- Add the egg noodles to the boiling broth and cook for about 6-8 minutes, or until they are tender.
- Stir in the cooked shredded chicken and let it heat through for about 3-5 minutes.
- Ladle the soup into bowls and serve hot.
Notes
To serve, garnish with fresh herbs like parsley if desired. This dish pairs well with crusty bread or a side salad. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave, adding extra broth if necessary.
