Chicken Noodle Soup

Instructions

1. 1

   Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Cook for 5-6 minutes until vegetables begin to soften.

2. 2

   Add minced garlic and cook for another minute until fragrant.

3. 3

   Pour in the chicken broth and add the chicken breasts, thyme, and bay leaves. Bring to a boil.

4. 4

   Reduce heat to low, cover partially, and simmer for 20-25 minutes until chicken is cooked through.

5. 5

   Remove chicken breasts from the pot and set aside to cool slightly. Remove and discard bay leaves.

6. 6

   Bring the soup back to a boil and add the egg noodles. Cook according to package directions, usually 6-8 minutes.

7. 7

   While noodles cook, shred the chicken into bite-sized pieces using two forks.

8. 8

   Return shredded chicken to the pot. Add chopped parsley and season with salt and pepper to taste.

9. 9

   Simmer for 2-3 more minutes to heat through. Taste and adjust seasoning as needed.

10. 10

    Ladle into bowls and serve hot.