# What You'll Need:
→ Poultry
01 - 2 boneless, skinless chicken breasts (approximately 14 oz) or 2 chicken thighs for deeper flavor
→ Vegetables
02 - 2 medium carrots, peeled and sliced
03 - 2 celery stalks, sliced
04 - 1 small yellow onion, diced
05 - 2 cloves garlic, minced
→ Broth & Noodles
06 - 6 cups low-sodium chicken broth
07 - 2 cups wide egg noodles
→ Seasonings
08 - 1 bay leaf
09 - ½ teaspoon dried thyme
10 - ¼ teaspoon freshly ground black pepper
11 - 1 teaspoon salt, or to taste
12 - 2 tablespoons chopped fresh parsley, plus extra for garnish
13 - 1 tablespoon olive oil
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add diced onion, sliced carrots, and celery; sauté for 4 to 5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Place whole chicken breasts into the pot. Add chicken broth, bay leaf, dried thyme, salt, and black pepper. Bring to a boil, then reduce heat and simmer uncovered for 15 to 20 minutes until chicken is cooked through.
04 - Remove chicken breasts from pot and shred using two forks.
05 - Return shredded chicken to pot. Add egg noodles and simmer for 7 to 8 minutes until noodles are tender.
06 - Stir in chopped fresh parsley. Adjust seasoning with salt and pepper as needed.
07 - Remove bay leaf before serving. Ladle soup into bowls and garnish with additional parsley if desired.
