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Chicken Noodle Soup

Chicken Noodle Soup
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Ingredients

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  • 1 tablespoon olive oil
  • 1 pound boneless skinless chicken breasts (cut into bite-sized pieces)
  • 1 medium yellow onion, diced
  • 2 large carrots, sliced into rounds
  • 2 stalks celery, sliced
  • 3 cloves garlic, minced
  • 8 cups chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 8 ounces wide egg noodles
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, sliced carrots, and celery. Cook for about 5 to 7 minutes until the vegetables begin to soften and the onion becomes translucent.
  2. Stir in the minced garlic and cook for 1 minute until fragrant. Add the chicken pieces to the pot and season lightly with salt and pepper. Cook the chicken for 3 to 4 minutes until the outsides are no longer pink.
  3. Pour in the chicken broth. Add the dried thyme, oregano, and the bay leaf. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 15 minutes to allow the flavors to meld and the chicken to cook through.
  4. Remove the lid and turn the heat back up to medium-high to bring the soup to a gentle boil. Add the egg noodles and cook for 7 to 9 minutes, or until the noodles are tender according to the package directions.
  5. Remove the bay leaf and discard it. Taste the soup and add more salt or pepper if needed. Stir in the fresh parsley just before serving for a pop of color and freshness.

Find it online: https://www.flavfresh.com/dinner/chicken-noodle-soup/