1 lb 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
INSTRUCTIONS
Prepare the Chicken: If using chicken breasts, cut into small pieces. If using chicken thighs, you can leave them whole or cut them into smaller pieces.
Heat oil in a large saucepan or Dutch oven over medium heat. Add chicken and cook for about 5 minutes, turning to brown on both sides. Once browned, remove chicken from the pan and set aside.
In the same pan, add the diced onion, minced garlic, carrots, and celery. Cook for about 5 minutes, or until the vegetables begin to soften.
Pour in the chicken broth and water. Add the bay leaf, thyme, and parsley. Season with salt and pepper, and stir to combine.
Bring the soup to a boil, then reduce heat and simmer for 20 minutes to allow the flavors to develop.
While the soup simmers, prepare the egg noodles according to package instructions. Once cooked, rinse and set aside.
After 20 minutes, return the cooked chicken to the pot. Let the soup simmer for an additional 10 minutes, or until the chicken is fully cooked and tender.
Discard the bay leaf, then add the cooked egg noodles to the pot. Stir to combine.
Taste the soup and adjust seasoning with additional salt and pepper if needed. Serve hot and enjoy!
