chicken noodle soup

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 8 cups chicken broth
• 1 pound boneless, skinless chicken breasts
• 8 ounces egg noodles
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
3. Add garlic and cook for 1 minute more.
4. Pour in chicken broth and bring to a boil.
5. Add chicken breasts and thyme. Reduce heat and simmer for 15-20 minutes, or until chicken is cooked through.
6. Remove chicken from pot and shred with two forks.
7. Add egg noodles and cook according to package directions (usually 7-10 minutes).
8. Return shredded chicken to the pot and heat through.
9. Season with salt and pepper to taste.
10. Garnish with fresh parsley before serving.

Notes

• For a richer broth, use homemade chicken broth.
• To speed up the process, you can use pre-cooked rotisserie chicken.
• If you prefer a thicker soup, you can whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the soup during the last few minutes of cooking.
• Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat.
• To easily shred the chicken, use two forks or a sharp knife.