Chicken Noodle Soup Recipe Simple and Flavorful Dish

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 8 cups low-sodium chicken broth
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 medium carrots, sliced
• 2 stalks celery, sliced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 leaf bay leaf
• 2 cups egg noodles
• to taste salt and pepper
• 1 tablespoon olive oil
• to taste fresh parsley, chopped (for garnish)
• juice of half a lemon

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the diced onion, garlic, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened and the onion is translucent.
2. Add the chicken breasts to the pot along with the chicken broth. Stir in the dried thyme, dried rosemary, and bay leaf. Bring to a gentle boil.
3. Reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes, or until the chicken is cooked through.
4. Once the chicken is cooked, carefully remove it from the pot. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken back into the pot.
5. Stir in the egg noodles and cook for an additional 8-10 minutes, or until the noodles are tender.
6. Taste the soup and adjust seasonings with salt and pepper. Stir in the lemon juice for a fresh touch.
7. Remove the bay leaf and ladle the soup into bowls. Garnish with chopped fresh parsley.