Chicken Noodle Soup

• 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 tsp dried parsley

• Salt and pepper, to taste

• 2 cups egg noodles

• 1-2 tbsp olive oil (for cooking the chicken and vegetables)

Instructions: