📖 Instructions

1. Prep Your Veggies: Start by washing and chopping 1 large carrot, 2 celery stalks, and 1 medium onion. Aim for a small dice, about 1/4-inch, so they cook evenly. This is the flavor base of your soup – don't skimp!
2. Sauté the Aromatics: In a large pot or Dutch oven, melt 2 tablespoons of butter or olive oil over medium heat. Add the chopped carrots, celery, and onion. Cook, stirring occasionally, for about 5-7 minutes, until the vegetables are softened and the onion is translucent. Don't let them brown!
3. Add Garlic and Herbs: Stir in 2 cloves of minced garlic and 1 teaspoon of dried thyme (or 1 tablespoon of fresh thyme leaves). Cook for another minute, until fragrant. Garlic burns easily, so watch it closely!
4. Build the Broth: Pour in 8 cups of chicken broth. I prefer low-sodium so I can control the salt level. Add 1 bay leaf. Bring the mixture to a simmer.
5. Add Chicken: Add 1 pound of boneless, skinless chicken breasts or thighs to the pot. If using breasts, they'll be easier to shred later. Make sure the chicken is fully submerged in the broth.
6. Simmer and Cook Chicken: Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the chicken is cooked through. The internal temperature should reach 165°F (74°C).
7. Remove and Shred Chicken: Carefully remove the chicken from the pot using tongs or a slotted spoon. Place it on a cutting board and let it cool slightly. Once cool enough to handle, shred the chicken with two forks.
8. Add Noodles: Add 1 cup of egg noodles (or your favorite type of noodle) to the simmering broth. Cook according to package directions, usually about 8-10 minutes, or until the noodles are tender. Keep an eye on the noodles so they dont get mushy!
9. Return Chicken and Simmer: Return the shredded chicken to the pot. Stir to combine. Simmer for another 5 minutes to allow the flavors to meld together.
10. Season and Serve: Remove the bay leaf. Season the soup with salt and pepper to taste. I also like to add a squeeze of lemon juice for brightness. Ladle the soup into bowls and garnish with fresh parsley, if desired. ENJOY!
11. Optional add-ins: Feel free to stir in frozen peas, spinach or corn during the last 5 minutes for some extra nutrition.