2 tablespoon unsalted butter
1/2 yellow onion chopped
2 cloves garlic minced
2 stalks celery sliced thinly
1 teaspoon kosher salt
1/2 teaspoon coarse ground black pepper
4 cups chicken broth
2 chicken breasts boneless skinless
2 carrots sliced
1 teaspoon fresh thyme
8 ounces egg noodles cooked 1 minute shy of directions
US Customary – Metric
Note: click on times in the instructions to start a kitchen timer while cooking.
Add the butter to a large dutch oven on medium heat and cook the onions, garlic, celery, salt and pepper for 3-4 minutes or until translucent before adding in the broth, chicken, carrots, and thyme and bringing to a boil, then reducing to a simmer for 20 minutes.
Remove the chicken and shred with two forks before returning to the soup with the cooked pasta and serve.