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Ingredients
  

  • Ingredients:
  • - 1 tablespoon olive oil
  • - 1 onion chopped
  • - 2 carrots sliced
  • - 2 celery stalks sliced
  • - 3 garlic cloves minced
  • - 6 cups chicken broth
  • - 2 cups cooked chicken shredded
  • - 1 teaspoon dried thyme
  • - 1 bay leaf
  • - Salt and pepper to taste
  • - 2 cups egg noodles
  • - Fresh parsley chopped (for garnish)

Instructions
 

  • Cooking Instructions:
  • In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery, and sauté for about 5-7 minutes, or until the vegetables are softened.
  • Stir in the minced garlic and cook for an additional minute until fragrant.
  • Pour in the chicken broth and add the shredded chicken, dried thyme, bay leaf, salt, and pepper. Bring the mixture to a boil.
  • Once boiling, reduce the heat to low and allow the soup to simmer for 15-20 minutes, allowing the flavors to develop.
  • Add the egg noodles to the pot and cook according to package instructions until the noodles are al dente, usually about 8-10 minutes.
  • Remove the bay leaf, taste the soup, and adjust the seasonings if necessary. Garnish with fresh parsley before serving.
  • Extra Tips:
  • For a richer flavor, consider using homemade chicken broth or adding a splash of lemon juice just before serving. You can also customize the soup by adding other vegetables like peas or corn, or using different herbs like rosemary or dill for a twist.
  • If you plan on storing leftovers, you may want to cook the noodles separately and add them to each serving to prevent them from becoming mushy. Enjoy your delicious homemade chicken noodle soup!