# What You'll Need:
→ Proteins
01 - 2 boneless, skinless chicken breasts (approximately 14 oz)
→ Vegetables
02 - 2 medium carrots, peeled and sliced
03 - 2 celery stalks, sliced
04 - 1 medium yellow onion, diced
05 - 2 cloves garlic, minced
→ Broth & Seasonings
06 - 8 cups low-sodium chicken broth
07 - 1 bay leaf
08 - 1 teaspoon dried thyme
09 - 1 teaspoon dried parsley
10 - ½ teaspoon black pepper
11 - ½ teaspoon salt, or to taste
→ Noodles
12 - 5 oz egg noodles
→ Finish
13 - 1 tablespoon olive oil
14 - Fresh parsley, chopped (optional, for garnish)
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add diced onion, sliced carrots, and celery; sauté for 5 minutes until softened.
02 - Stir in minced garlic and cook for an additional minute to release fragrance.
03 - Pour in chicken broth and add bay leaf, dried thyme, dried parsley, salt, and pepper. Bring mixture to a boil.
04 - Place chicken breasts into the pot. Reduce heat to simmer and cook for 15 minutes until chicken is fully cooked.
05 - Remove chicken breasts from pot and shred using two forks. Return shredded chicken to the broth.
06 - Add egg noodles to the pot and simmer for 8 to 10 minutes until tender.
07 - Remove bay leaf. Taste the soup and adjust salt and pepper if required.
08 - Ladle soup into bowls and garnish with fresh chopped parsley as desired.
