Ingredients:
1 pound boneless, skinless chicken breasts or thighs.
8 cups chicken broth.
2 cups water.
2 medium carrots, peeled and sliced.
2 celery stalks, sliced.
1 medium onion, diced.
3 garlic cloves, minced.
1 bay leaf.
1 tsp dried thyme.
1 teaspoon dried parsley.
Salt and pepper to taste.
2 cups egg noodles.
Instructions:
Prepare the chicken by cutting it into small pieces if using chicken breast or leaving it whole or cutting into smaller pieces if using thighs.
Heat oil in a large saucepan or Dutch oven over medium heat. Add the chicken and cook for about 5 minutes or until browned on both sides. Remove the chicken from the pan and set it aside.
In the same skillet, add chopped onion, minced garlic, diced carrots, and sliced celery. Continue cooking for about five minutes or until the vegetables begin to soften.
Pour in the chicken broth and water. Add the bay leaf, dried thyme, dried parsley, salt, and pepper. Mix everything well.
Bring the soup to a boil, then reduce the heat and simmer for twenty minutes to allow the flavors to meld.
While the soup is simmering, independently prepare the egg noodles following the instructions on the box. Once cooked, rinse and set aside.
After twenty minutes, return the cooked chicken to the pot and simmer for an additional ten minutes or until the chicken is completely cooked through and tender.
Remove the bay leaf from the soup and discard it. Add the cooked egg noodles to the pot, stirring them into the broth.
Taste the soup and adjust the seasoning with salt and pepper if needed. Serve this mouth-watering, piping hot Chicken Noodle Soup in plates immediately.
