# Components:
→ Poultry
01 - 2 boneless, skinless chicken breasts (about 14 oz) or 2 cups cooked shredded chicken
→ Vegetables
02 - 2 medium carrots, peeled and sliced
03 - 2 celery stalks, sliced
04 - 1 medium yellow onion, diced
05 - 2 cloves garlic, minced
06 - 2 tablespoons fresh parsley, chopped (plus extra for garnish)
→ Broth & Noodles
07 - 8 cups low-sodium chicken broth
08 - 5 oz egg noodles
→ Seasonings
09 - 1 teaspoon dried thyme
10 - 1 bay leaf
11 - ½ teaspoon freshly ground black pepper
12 - 1 teaspoon salt, adjust to taste
13 - 1 tablespoon olive oil
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add diced onion, sliced carrots, and sliced celery. Cook for 5 minutes until vegetables soften.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add chicken breasts to the pot. Pour in chicken broth and add dried thyme, bay leaf, salt, and black pepper. Bring to a boil, reduce heat to low, cover, and simmer for 20 minutes until chicken is cooked through.
04 - Remove chicken breasts and shred with two forks. Return shredded chicken to the pot. If using pre-cooked chicken, add it now.
05 - Add egg noodles to the pot and simmer uncovered for 8 to 10 minutes until noodles are tender.
06 - Stir in chopped parsley. Adjust seasoning if necessary. Remove bay leaf before serving.
07 - Ladle soup into bowls and garnish with additional fresh parsley.
