Chicken Noodle Soup

Ingredients

• • 1.5 lbs boneless chicken breasts
• • 8 cups chicken broth
• • 2 cups egg noodles
• • 3 carrots, sliced
• • 3 stalks celery, sliced
• • 1 large onion, diced
• • 3 cloves garlic, minced
• • 2 tablespoons olive oil
• • 2 bay leaves
• • 1 teaspoon dried thyme
• • Fresh parsley, chopped
• • Salt and pepper to taste

Instructions

1. Step 1: Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery for 5 minutes until softened.
2. Step 2: Add garlic and cook for 30 seconds. Pour in chicken broth.
3. Step 3: Add whole chicken breasts, bay leaves, and thyme. Bring to a boil, then reduce to a simmer.
4. Step 4: Cook for 20 minutes until chicken is cooked through. Remove chicken and shred with two forks.
5. Step 5: Return shredded chicken to the pot. Add egg noodles and cook for 8-10 minutes until tender.
6. Step 6: Remove bay leaves. Season with salt and pepper. Stir in fresh parsley.
7. Step 7: Serve hot with crusty bread on the side.