Chicken Noodle Soup

Ingredients

• Fresh parsley - 2 tablespoons, chopped
• Salt and pepper - To taste
• Bay leaf - 1
• Dried thyme - 1 teaspoon
• Egg noodles - 8 oz
• Chicken broth - 8 cups
• Garlic - 3 cloves, minced
• Onion - 1, diced
• Celery stalks - 2, sliced
• Carrots - 2, sliced
• Chicken breasts - 2, boneless and skinless

Instructions

1. In a large pot, bring the chicken broth to a boil.
2. Add the chicken breasts, carrots, celery, onion, garlic, thyme, bay leaf, salt, and pepper.
3. Reduce the heat to low and simmer for 20 minutes, or until the chicken is cooked through.
4. Remove the chicken breasts from the pot and shred them using two forks.
5. Return the shredded chicken to the pot.
6. Add the egg noodles and cook for an additional 8-10 minutes, or until the noodles are tender.
7. Remove the bay leaf and discard.
8. Stir in the fresh parsley.
9. Serve hot and enjoy!