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–+ servings
Shredded chicken is one of our favorite ingredients to have on hand. You can create almost any dish with it, and it’s surprisingly easy to prepare. Once you’ve made a large batch, you can pop it into sandwiches, wraps, pasta, stews, soups, salads, casseroles, tacos, and many other dishes.
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Easy Recipe With Shredded Chicken: Chicken Noodle Soup

Egg noodles, tender pulled chicken, chicken broth, and fresh vegetables combine to create this comforting and classic soup. Leftovers can be put into large freezer bags and stored for up to 3 months in the freezer.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 5 servings

Ingredients

  • 2 cups egg noodles
  • 2 tablespoons olive oil
  • 12 ounces canned chicken or shredded cooked chicken
  • 2 cloves garlic minced (optional)
  • 1 medium onion diced
  • 2 medium carrots peeled and sliced thin
  • 2 stalks celery sliced
  • 8 cups chicken broth low sodium recommended
  • 2 bay leaves
  • 2 sprigs fresh thyme or 1 teaspoon dried thyme

Serving - optional

  • 2 tablespoons fresh parsley minced
  • 1 tablespoon fresh lemon juice
  • salt and pepper to taste

Instructions

  • Drain and rinse the canned chicken.
  • Place a 6-8 quart stockpot over medium heat. Add the olive oil, arlic, onions, carrots and celery to the stockpot. Sauté for 3-5 minutes.
  • Add canned chicken, chicken broth, bay leaves and thyme. Raise heat to high and bring the soup to a boil, skimming off any impurities that rise to the surface with a large spoon.
  • Remove Chicken. Using two forks, shred the chicken into smaller pieces.
  • Add egg noodles to the broth and bring to a boil, reduce heat to medium-low and simmer until noodles are tender.
  • Remove bay leaves and discard. Stir in the shredded chicken along with the optional parsley and lemon juice.
  • Taste the soup and season with salt and pepper to your preference. Serve and enjoy!