Ingredients

• Olive oil - 2 tablespoons
• Onion - 1 large, chopped
• Garlic - 3 cloves, minced
• Carrots - 2, sliced
• Celery stalks - 2, sliced
• Chicken broth - 8 cups
• Bay leaf - 1
• Dried thyme - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Chicken breasts - 2, boneless and skinless
• Egg noodles - 3 cups
• Fresh parsley - 2 tablespoons, chopped

Instructions

1. 1.

   Heat olive oil in a large pot over medium heat.

2. 2.

   Add onion and garlic, sauté until onion is translucent.

3. 3.

   Add carrots and celery, cook for 5 minutes.

4. 4.

   Pour in chicken broth, add bay leaf and thyme.

5. 5.

   Season with salt and pepper to taste.

6. 6.

   Bring to a boil, then reduce heat to a simmer.

7. 7.

   Add chicken breasts, cook until tender, about 20 minutes.

8. 8.

   Remove chicken, shred it, and return to the pot.

9. 9.

   Stir in egg noodles, cook until tender, about 10 minutes.

10. 10.

    Remove bay leaf, stir in fresh parsley before serving.

Nutritional Facts