Instructions
1. Sauté Vegetables
Begin by heating 1 tablespoon of olive oil in a large pot over medium heat. Once the oil is hot, add the diced onion, sliced carrots, and sliced celery. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables begin to soften and the onion becomes translucent.
2. Add Garlic and Spices
Next, add the minced garlic, dried thyme, and a pinch of salt and pepper to the pot. Stir everything together and cook for another 1-2 minutes until the garlic is fragrant.
3. Pour in the Broth
Pour in 6 cups of chicken broth, and toss in the bay leaf. Stir to combine, and bring the mixture to a boil over high heat.
4. Simmer
Once the soup reaches a boil, lower the heat to medium-low, and let it simmer uncovered for about 15 minutes. This will allow the flavors to meld together, and the vegetables to soften further.
5. Add Noodles
Add the egg noodles (or your choice of pasta) to the soup. Continue to simmer for an additional 7-10 minutes, or until the noodles are tender and cooked through.
6. Add Chicken
Stir in the shredded cooked chicken. Let the soup simmer for another 3-5 minutes until the chicken is heated through.
7. Final Touches
Remove the bay leaf, taste the soup, and adjust the seasoning with additional salt, pepper, or thyme if needed. If you like, add a squeeze of lemon juice for a burst of freshness, and garnish with fresh parsley for a pop of color.
8. Serve
Ladle the hot chicken noodle soup into bowls and serve immediately. Pair with a side of crusty bread or crackers for the ultimate comfort meal.
ENJOY AND PLEASE SHARE THIS RECIPE WITH YOUR FAMILY AND FRIENDS FOR MORE EASY RECIPESTHANK YOU SO MUCH
