Chicken Noodle Soup

Ingredients:

• 1 tablespoon olive oil or butter
• 1 medium onion, diced
• 3 carrots, sliced
• 3 celery stalks, sliced
• 2 garlic cloves, minced
• 8 cups chicken broth
• 2 cups cooked chicken, shredded or diced
• 2 cups egg noodles
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley (or fresh parsley for garnish)
• 1 bay leaf
• Salt and pepper, to taste

Instructions:

1. Sauté Vegetables:
   • Heat the olive oil in a large pot over medium heat.
   • Add the onion, carrots, and celery. Cook for about 5 minutes until softened.
   • Stir in the garlic and cook for another 1-2 minutes until fragrant.
2. Add Broth and Seasonings:
   • Pour in the chicken broth.
   • Add the thyme, parsley, and bay leaf. Stir to combine.
   • Bring the mixture to a boil.
3. Cook Noodles:
   • Add the egg noodles to the boiling broth and reduce to a simmer.
   • Cook for 8-10 minutes (or until the noodles are tender).
4. Add Chicken:
   • Stir in the shredded chicken.
   • Simmer for another 2-3 minutes to heat the chicken through.
5. Season to Taste:
   • Remove the bay leaf.
   • Add salt and pepper to taste.
   • Garnish with fresh parsley if desired.

Variations:

• For a heartier soup: Add potatoes or use a thicker noodle like dumplings.
• For extra flavor: Use homemade chicken stock or bone broth.
• Vegetarian option: Replace chicken with chickpeas or tofu, and use vegetable broth.

Enjoy your homemade chicken noodle soup! Let me know if you’d like more customization tips.