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:
- 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.
- Add minced garlic and cook for another minute until fragrant.
- 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.
- Remove the chicken breasts from the pot and shred them with a fork. Return the shredded chicken to the pot.
- Add egg noodles to the pot and cook until tender, about 8-10 minutes.
- Remove the bay leaf and discard. Season with salt and pepper to taste.
- Serve hot with a sprinkle of fresh parsley on top.
Enjoy your delicious chicken noodle soup!