Classic Chicken Noodle Soup

What you'll need

• 1 tablespoonolive oil
• 3, about 1 cupcarrots, sliced
• 2 stalkscelery, sliced
• 1 mediumyellow onion, diced
• 3 clovesgarlic, minced
• 8 cupschicken broth
• 1.5 lbsboneless, skinless chicken breasts
• 2 cups, uncookedegg noodles
• 1/2 teaspoondried thyme
• 1bay leaf
• to tastesalt and black pepper
• 2 tablespoons, for garnishfresh parsley, chopped

Let's cook

1. 1Heat the olive oil in a large pot over medium heat. Add the carrots, celery, and onion, and cook for 5-6 minutes until softened.
2. 2Stir in the garlic and cook for 30 seconds until fragrant.
3. 3Pour in the chicken broth and add the chicken breasts, thyme, and bay leaf. Bring to a boil, then reduce heat and simmer for 20 minutes, until the chicken is cooked through.
4. 4Remove the chicken, shred it with two forks, and set aside. Discard the bay leaf.
5. 5Add the egg noodles to the simmering broth and cook according to package directions, about 6-8 minutes.
6. 6Return the shredded chicken to the pot, season with salt and pepper, and simmer for 2 more minutes.
7. 7Ladle into bowls and garnish with fresh parsley.