Written by John fenster
1 tablespoon olive oil 1 onion, finely chopped 2 carrots, sliced 2 celery stalks, sliced 3 cloves garlic, minced 1 teaspoon dried thyme 1 teaspoon dried oregano 8 cups chicken broth 1 bay leaf 1 lb (about 450g) boneless, skinless chicken breasts or thighs, cooked and shredded 2 cups egg noodles Salt and pepper to taste Fresh parsley, chopped, for garnish
In a large pot, heat the olive oil over medium heat. Add the chopped onion, sliced carrots, and sliced celery.
Add the minced garlic, dried thyme, and dried oregano. Sauté for an additional 1-2 minutes until the garlic becomes fragrant.
Pour in the chicken broth and add the bay leaf. Bring the soup to a simmer.
Add the shredded cooked chicken to the pot and let it simmer for about 10-15 minutes to allow the flavors to meld.
In a separate pot, cook the egg noodles according to the package instructions. Once cooked, drain them and set aside.
Discard the bay leaf from the soup and season with salt and pepper to taste.
To serve, place a portion of cooked egg noodles in each bowl and ladle the chicken soup over them.