In a large pot, add the chicken breast and cover with 8 cups of chicken broth. Bring to a boil over medium-high heat. Reduce the heat to low and simmer for about 20 minutes, or until the chicken is cooked through.

Prepare Vegetables

While the chicken is cooking, dice the carrots and celery, chop the onion, and mince the garlic.

Cooking

Sauté Vegetables

Remove the chicken from the pot and set aside to cool. In the same pot with the broth, add the chopped onion, minced garlic, diced carrots, and diced celery. Sauté over medium heat for about 5-7 minutes, until the vegetables begin to soften.

Shred Chicken

Once the chicken is cool enough to handle, shred it into bite-sized pieces using two forks.

Combine Ingredients

Add the shredded chicken back to the pot. Stir in the egg noodles, bay leaves, dried thyme, salt, and black pepper. Bring the mixture to a boil, then reduce the heat and simmer for another 8-10 minutes, or until the noodles are tender.

Finishing Touches

Garnish and Serve

Remove the bay leaves from the soup. Ladle the soup into bowls and garnish with fresh parsley. Serve hot.