From craving to table
Instructions
- 1
In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery, and cook for 5 minutes until softened.
- 2
Stir in garlic and cook for 1 more minute until fragrant.
- 3
Pour in chicken broth. Add thyme, dried parsley, bay leaf, salt, and black pepper. Bring to a boil.
- 4
Add egg noodles and cook for 6-8 minutes until just tender.
- 5
Stir in shredded cooked chicken and simmer for 2-3 minutes until heated through.
- 6
Remove bay leaf. Adjust seasoning if needed.
- 7
Ladle soup into bowls and garnish with fresh parsley if desired. Serve hot.