Comforting soup with tender chicken, vegetables, and egg noodles in a light, flavorful broth. Perfect for cold days.
# What You Need:
→ Poultry
01 - 2 boneless, skinless chicken breasts (about 14 ounces), 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 - 2 cups wide egg noodles (about 4 ounces)
→ 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
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery; sauté for 4–5 minutes until softened and fragrant.
02 - Stir in minced garlic and cook for 1 minute until aromatic, being careful not to burn it.
03 - Add whole chicken breasts, chicken broth, bay leaf, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 15–20 minutes until chicken is fully cooked through.
04 - Remove cooked chicken from the pot and shred using two forks. Return shredded meat to the soup.
05 - Add egg noodles to the pot and simmer for 7–8 minutes until noodles are tender but not mushy.
06 - Stir in fresh parsley. Taste broth and adjust salt and pepper as needed. Remove bay leaf before serving.
07 - Ladle hot soup into bowls and garnish with additional fresh parsley if desired.
