A warm, comforting soup with tender chicken, fresh vegetables, and egg noodles in a light, savory broth.
# What You Need:
→ Poultry
01 - 2 boneless, skinless chicken breasts (about 14 oz), or 2 thighs for richer flavor
→ Vegetables
02 - 2 medium carrots, peeled and sliced
03 - 2 celery stalks, sliced
04 - 1 small yellow onion, diced
05 - 2 cloves garlic, minced
→ Broth & Noodles
06 - 6 cups low-sodium chicken broth
07 - about 2 cups wide egg noodles (approximately 4 oz)
→ Seasonings
08 - 1 bay leaf
09 - 1/2 teaspoon dried thyme
10 - 1/4 teaspoon freshly ground black pepper
11 - 1 teaspoon salt, or to taste
12 - 2 tablespoons chopped fresh parsley (plus more for garnish)
13 - 1 tablespoon olive oil
# How To Make It:
01 - Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery; sauté for 4–5 minutes until softened.
02 - Stir in garlic and cook for 1 minute until fragrant.
03 - Add chicken breasts (whole), chicken broth, bay leaf, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 15–20 minutes, until the chicken is cooked through.
04 - Remove chicken from the pot and shred it with two forks.
05 - Return shredded chicken to the pot. Add egg noodles and simmer for 7–8 minutes, or until noodles are tender.
06 - Stir in fresh parsley. Taste and adjust seasoning as needed. Remove bay leaf before serving. Ladle into bowls and garnish with additional parsley if desired.
