Classic Chicken Noodle Soup

Ingredients

• 1 lb boneless, skinless chicken breast
• 6 oz egg noodles
• 6 cup chicken broth
• 2 carrots
• 2 celery stalks
• ½ yellow onion
• 2 clove garlic
• 1 tbsp olive oil
• ½ tsp dried thyme
• 1 bay leaf
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp fresh parsley (optional)

Steps

1. Dice carrots, celery, and onion. Mince garlic.
2. Heat olive oil in a large pot or Dutch oven over medium heat. Add carrots, celery, and onion and cook until softened, about 5-7 minutes. Add garlic and thyme and cook for 1 minute more.
3. Pour in chicken broth and add bay leaf, salt, and pepper. Bring to a boil.
4. Add chicken breast to the boiling broth. Reduce heat to a simmer, cover, and cook for 15-20 minutes, or until chicken is cooked through.
5. Remove chicken from the pot, shred it using two forks, then return it to the pot. Discard the bay leaf.
6. Add egg noodles to the soup and cook according to package directions, usually 7-10 minutes, until tender.
7. Taste and adjust seasoning as needed. Ladle into bowls and garnish with fresh parsley, if desired.