Classic Chicken Noodle Soup

Ingredients:

1 tablespoon olive oil

1 medium onion, chopped

3 carrots, peeled and sliced

2 celery stalks, chopped

3 cloves garlic, minced

8 cups chicken broth

2 cups cooked shredded chicken (or use a whole rotisserie chicken)

2 cups egg noodles

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon dried thyme (or 2 sprigs fresh)

1 bay leaf

2 tablespoons fresh parsley, chopped

Instructions:

Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and cook for 5–6 minutes until softened. Stir in garlic and cook for 1 minute.

Pour in the chicken broth and add thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 10 minutes.

Add the egg noodles and cook according to package directions, usually 6–8 minutes, until tender.

Stir in shredded chicken and simmer for another 5 minutes to heat through.

Remove the bay leaf, taste, and adjust seasoning.

Sprinkle with fresh parsley before serving.

A warm, comforting bowl of homemade chicken noodle soup—perfect for cold days or when you need a soothing classic from the heart.