Chicken Noodle Soup

Step 1: Prepare the Chicken

• If using chicken breasts, cut them into small pieces. For chicken thighs, you can leave them whole or cut them into smaller portions if desired.

Step 2: Brown the Chicken

• In a large saucepan or Dutch oven, heat 1-2 tablespoons of olive oil over medium heat. Add the chicken and cook for about 5 minutes, or until browned on both sides. Remove the chicken from the pot and set aside.

Step 3: Sauté the Vegetables

• In the same pot, add the diced onion, minced garlic, sliced carrots, and celery. Sauté for about 5 minutes, or until the vegetables begin to soften.

Step 4: Add Broth and Seasonings

• Pour in the chicken broth and water, then add the bay leaf, dried thyme, and parsley. Season with salt and pepper to taste, and stir well to combine.

Step 5: Simmer the Soup

• Bring the soup to a boil, then reduce the heat and let it simmer for 20 minutes. This allows the flavors to meld together beautifully.

Step 6: Cook the Egg Noodles Separately

• While the soup is simmering, cook the egg noodles according to the package instructions. Drain and set them aside.

Step 7: Finish Cooking the Chicken

• After the soup has simmered for 20 minutes, return the browned chicken to the pot and simmer for another 10 minutes, or until the chicken is cooked through and tender.

Step 8: Combine and Serve

• Remove and discard the bay leaf. Add the cooked egg noodles to the pot, stirring to combine. Taste the soup and adjust seasoning if needed.

Serve the Chicken Noodle Soup piping hot, garnished with fresh parsley if desired.

Tips: