Ingredients
Equipment
Method
- Heat olive oil in a large pot over medium heat. Add diced onion, sliced carrots, and sliced celery. Sauté for 5-7 minutes until softened and fragrant.
- Stir in minced garlic and cook for an additional minute.
- Pour in chicken broth and bring to a boil. Add shredded chicken, dried thyme, dried parsley, salt, pepper, and bay leaf. Reduce heat and let it simmer for 15 minutes.
- Stir in egg noodles and cook according to package instructions, about 6-8 minutes.
- Remove bay leaf, taste the soup, and adjust seasoning if necessary.
- Ladle soup into bowls and garnish with chopped fresh parsley. Serve hot.
Notes
This soup is perfect for cold evenings and can be customized with various add-ins.