Chicken Noodle Soup

Ingredients

• 1½ lb boneless, skinless chicken breast
• 8 oz egg noodles
• 2 carrots
• 2 celery stalks
• 1 yellow onion
• 2 clove garlic
• 8 cup chicken broth
• 1 tbsp olive oil
• ½ tsp dried thyme
• 1 bay leaf
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp fresh parsley (optional)

Steps

1. Dice chicken into 1-inch pieces. Chop carrots, celery, and onion. Mince garlic.
2. Heat olive oil in a large pot or Dutch oven over medium heat. Add chicken and cook until lightly browned, about 5-7 minutes. Remove chicken and set aside.
3. Add carrots, celery, and onion to the pot. Sauté until softened, about 8-10 minutes. Add garlic, thyme, salt, and pepper, cooking for another minute until fragrant.
4. Pour in chicken broth and add the bay leaf. Bring to a boil, then reduce heat to a simmer, cover, and cook for 15 minutes.
5. Return the cooked chicken to the pot. Add egg noodles and cook according to package directions, usually 6-8 minutes, until tender.
6. Remove the bay leaf. Taste and adjust seasonings as needed. Ladle into bowls and garnish with fresh parsley if desired.