# What You'll Need:
→ Poultry
01 - 2 boneless, skinless chicken breasts (about 12.3 oz), diced
→ Vegetables
02 - 1 medium onion, diced
03 - 2 medium carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 2 cloves garlic, minced
→ Broth
06 - 6 cups low-sodium chicken broth
→ Pasta
07 - 4 oz egg noodles
→ Seasonings
08 - 1 bay leaf
09 - 1/2 teaspoon dried thyme
10 - 1/2 teaspoon dried parsley, plus extra for garnish
11 - Salt and freshly ground black pepper to taste
→ Other
12 - 2 tablespoons olive oil
# How to Make It:
01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 4 to 5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add diced chicken to the pot. Cook, stirring occasionally, for 3 to 4 minutes until no longer pink on the outside.
04 - Pour in chicken broth. Add bay leaf, thyme, parsley, salt, and pepper. Bring to a gentle boil.
05 - Reduce heat and simmer for 10 minutes to allow flavors to meld and chicken to cook through.
06 - Add egg noodles to the pot and simmer for 8 to 10 minutes until noodles are tender and chicken is completely cooked.
07 - Remove bay leaf from the pot. Taste the soup and adjust seasoning with additional salt, pepper, or herbs as needed.
08 - Ladle soup into serving bowls and garnish with fresh parsley before serving.
