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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Chicken
In a large pot, heat the olive oil over medium heat. Add the chicken breasts and cook until golden brown on both sides, about 5-7 minutes per side. Remove the chicken from the pot and set aside.
- 2
Sauté the Vegetables
In the same pot, add the chopped onion, diced carrots, and diced celery. Sauté for about 5 minutes until the vegetables are softened. Add the minced garlic and cook for an additional minute until fragrant.
- 3
Add Broth and Seasonings
Pour in the chicken broth, and add the dried thyme, bay leaves, salt, and black pepper. Stir to combine.
- 4
Simmer the Soup
Return the cooked chicken to the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20 minutes to allow the flavors to meld.
- 5
Cook the Noodles
After 20 minutes, remove the chicken again, shred it into bite-sized pieces, and set aside. Add the egg noodles to the simmering broth and cook according to package instructions, usually about 6-8 minutes.
- 6
Combine and Serve
Once the noodles are cooked, return the shredded chicken to the pot. Adjust seasoning with salt and black pepper if needed. Remove bay leaves before serving. Garnish with fresh parsley and serve hot.