Method
- In a large Dutch oven or stockpot over medium heat, melt the butter or heat the olive oil. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, for 6-8 minutes, until the vegetables have softened.
- Add the minced garlic and cook for another minute until fragrant.
- Place the chicken breasts into the pot. Pour in the chicken broth, then add the bay leaf and thyme. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until chicken is cooked through.
- Carefully remove the chicken to a cutting board. Once cool enough to handle, use two forks to shred the meat, discarding bones and skin.
- Return the soup to a simmer. Add the egg noodles and cook according to package directions, about 7-10 minutes, until al dente.
- Return the shredded chicken to the pot. Stir in the fresh parsley and season with salt and pepper to taste. Remove the bay leaf before serving hot.
Nutrition
Notes
Don't Boil Vigorously: A gentle simmer is key to keeping the chicken tender and the broth clear.
Skim the Top: Use a large spoon to skim any foam from the surface for a cleaner-tasting broth.
For Leftovers: Cook and store noodles separately to prevent them from getting mushy.
Skim the Top: Use a large spoon to skim any foam from the surface for a cleaner-tasting broth.
For Leftovers: Cook and store noodles separately to prevent them from getting mushy.