Chicken Noodle Soup

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 onion, diced
• 3 carrots, sliced
• 3 celery stalks, sliced
• 3 cloves garlic, minced
• 8 cups chicken broth
• 2 bay leaves
• 1 tsp dried thyme
• 2 cups egg noodles
• salt and pepper, to taste
• 2 tbsp fresh parsley, chopped

Instructions

1. 1Heat the olive oil in a large pot over medium heat and saute the onion, carrots, and celery for 5-6 minutes until softened.
2. 2Add the garlic and cook for 30 seconds until fragrant.
3. 3Pour in the chicken broth, add the bay leaves and thyme, and add the whole chicken breasts.
4. 4Bring to a boil, then reduce to a simmer and cook for 20 minutes, until the chicken reaches 165°F internally.
5. 5Remove the chicken, shred it with two forks, and return the shredded meat to the pot.
6. 6Add the egg noodles and simmer for 8-10 minutes until tender.
7. 7Season with salt and pepper, remove the bay leaves, and stir in the fresh parsley before serving.

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