Hearty Chicken Noodle Soup

Ingredients

• Fresh parsley (1/4 cup, chopped)
• Salt and pepper (to taste)
• Bay leaf (1 leaf)
• Dried thyme (1/2 teaspoon)
• Egg noodles (2 cups)
• Chicken broth (8 cups)
• Garlic (3 cloves, minced)
• Onion (1 large, chopped)
• Celery stalks (3 stalks, chopped)
• Carrots (3 large, sliced)
• Chicken breasts (2 large, boneless and skinless)

Instructions

1. In a large pot, bring the chicken broth to a boil.
2. Add the chopped onion, sliced carrots, chopped celery, minced garlic, dried thyme, bay leaf, and salt and pepper to the pot.
3. Reduce the heat to low and let it simmer.
4. Add the chicken breasts to the pot and let them cook for about 20 minutes, or until they're cooked through and no longer pink in the middle.
5. Remove the cooked chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
6. Add the egg noodles to the pot and let them cook for 8-10 minutes, or until they're tender.
7. Remove the bay leaf and discard it.
8. Stir in the chopped fresh parsley.
9. Taste and adjust the seasoning if needed.
10. Ladle the soup into bowls, serve hot, and enjoy!