Recipe Instructions:
Ingredients:
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 carrots, peeled and sliced
• 2 celery stalks, sliced
• 8 cups chicken broth
• 2 boneless, skinless chicken breasts
• 1 bay leaf
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 cups egg noodles
• Fresh parsley, chopped (for garnish)
Instructions:
1. Sauté Aromatics:
• In a large pot, heat the olive oil over medium heat. Add the chopped onion, minced garlic, sliced carrots, and sliced celery. Sauté until the vegetables are tender, about 5-7 minutes.
2. Add Broth and Chicken:
• Pour in the chicken broth and add the chicken breasts, bay leaf, and dried thyme. Bring to a boil, then reduce the heat to low. Simmer for about 20-25 minutes, or until the chicken is cooked through.
3. Shred Chicken:
• Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot.
4. Cook Noodles:
• Add the egg noodles to the pot and cook according to package instructions, usually about 6-8 minutes, until the noodles are tender.
5. Season and Serve:
• Season the soup with salt and pepper to taste.
• Ladle the Chicken Noodle Soup into bowls and garnish with fresh parsley.
Note:
• For extra flavor, you can add a splash of lemon juice or a sprinkle of grated Parmesan cheese before serving.
• This soup is perfect for reheating and can be stored in the refrigerator for up to 3 days.
