Chicken Noodle Soup: A Classic, Comforting Favorite

• Chicken: 1 1/2 pounds of boneless, skinless chicken breasts or thighs, cooked and shredded.
• Chicken Broth: 8 cups for a rich, flavorful base.
• Egg Noodles: 8 oz of wide egg noodles, or your preferred pasta.
• Carrots: 2-3 medium carrots, sliced for sweetness and color.
• Celery: 2-3 stalks, chopped, for added flavor and texture.
• Onion: 1 large onion, diced, for aromatic depth.
• Garlic: 3 cloves, minced for a savory boost.
• Bay Leaves: 2 bay leaves for added depth of flavor.
• Fresh Thyme: 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried) for a herbal note.
• Olive Oil or Butter: 2 tablespoons for sautéing the vegetables.
• Salt and Pepper: To taste, for seasoning.
• Fresh Parsley: For garnish (optional).

1. Cook the Chicken: You can poach or boil your chicken if it hasn’t been cooked earlier. To poach, put the chicken in a pot and cover with water. Simmer the chicken for 15 to 20 minutes, or until it is cooked through. Take out the chicken, use two forks to shred it, and set it aside.
2. Cook the Veggies: Heat the butter or olive oil in a big pot or Dutch oven over medium heat. Add the celery, carrots, and diced onion. Sauté the vegetables for five to seven minutes, stirring now and again, until they are tender.Once aromatic, add the minced garlic and simmer for an additional minute.
3. Pour in the chicken stock and mix in the thyme and bay leaves after adding the spices. To let the flavors infuse, bring the soup to a boil, then lower the heat and simmer for around ten minutes.
4. Cook the Noodles: Put the egg noodles in the saucepan and cook them for the duration specified on the package, which is usually 7 to 8 minutes, or until they are soft but not mushy.
5. Include the chicken: After adding the shredded chicken, simmer the soup for an additional five minutes, or until the chicken is well warm. Before serving, take off the bay leaves.
6. Season and Serve: Taste the soup and season with salt and pepper to your liking. Ladle the chicken noodle soup into bowls and garnish with freshly chopped parsley if desired. Serve hot with a slice of crusty bread or crackers.