Written by John fenster
1 lb boneless, skinless chicken breasts 8 cups chicken broth (can substitute with water or vegetable/beef broth) 2 carrots, diced 2 stalks celery, diced 1 yellow onion, diced 3 cloves garlic, minced 8 oz egg noodles 2 bay leaves 1 tsp thyme Salt and pepper to taste
Add the chicken, broth, carrots, celery, onion, garlic, bay leaves, thyme and some salt and pepper to a large pot. Bring to a boil over medium-high heat.
When boiling, reduce the heat to medium-low. Let simmer for around 15 minutes until the chicken is cooked through.
Take the chicken out of the pot, allow to slightly cool and shred or dice into bite-sized pieces.
Return the shredded chicken to the pot. Add in the egg noodles and allow to simmer for 5 more minutes or until the noodles become tender.
Taste the soup and adjust seasoning with additional salt and pepper if needed.
Serve soup hot. Can garnish with freshly chopped parsley or sliced green onions if desired.
For deeper flavor, sauté the vegetables in olive oil prior to adding liquid.