Chicken noodle soup

Ingredients:

  • 1 pound boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 3 medium carrots, sliced
  • 3 celery stalks, sliced
  • 4 cloves garlic, minced
  • 8 cups chicken broth
  • 2 cups egg noodles
  • 1 tablespoon fresh thyme leaves
  • 1 bay leaf
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions:

  1. Heat olive oil in a large pot over medium-high heat. Add the diced onion, sliced carrots, and sliced celery. Sauté until vegetables are slightly softened, about 5 minutes.
  2. Add minced garlic and cook for another minute until fragrant.
  3. Add chicken broth, chicken breasts, bay leaf, and thyme leaves. Bring to a boil, then reduce heat and let it simmer until the chicken is cooked through, about 20 minutes.
  4. Remove the chicken breasts from the pot and shred them with a fork. Return the shredded chicken to the pot.
  5. Add egg noodles to the pot and cook until tender, about 8-10 minutes.
  6. Remove the bay leaf and discard. Season with salt and pepper to taste.
  7. Serve hot with a sprinkle of fresh parsley on top.

Enjoy your delicious chicken noodle soup!