1 pound boneless, skinless chicken breasts or thighs.
8 cups chicken broth.
2 cups. water.
2 medium carrots, peeled and cut into wedges.
2 celery stalks, cut.
1 medium onion, diced.
3 chopped garlic cloves; 1 bay leaf; 1 tsp. Thyme dried.
1 teaspoon dry parsley.
Season with salt and pepper to taste.
2 cups egg noodles.
Chicken Noodle Soup Recipe
First, prepare the chicken. If you’re going to utilize chicken breast, chop it into little pieces beforehand. You can use whole chicken thighs or cut them into smaller pieces, whichever works best for you.

In a large saucepan or Dutch oven, heat the oil over medium heat. Cook for about 5 minutes after adding the chicken, or until browned on both sides. Take the chicken out of the pan and place it in a separate container.

In the same skillet that you cooked the chicken, combine the chopped onion, minced garlic, diced carrots, and sliced celery. Cook for another 5 minutes, or until the vegetables begin to soften.

After adding the chicken broth and water, season with salt and pepper and sprinkle with the dried bay leaf, dried thyme, and dried parsley. Stir everything together.

Bring the soup to a boil, then reduce to a low heat and continue to cook for 20 minutes, or until the flavors emerge.

While the soup is heating up, make the egg noodles according to the package directions. Rinse and set aside once cooked.

After twenty minutes, remove the cooked chicken from the broth and return it to the pot. Simmer for an additional 10 minutes, or until the chicken is well cooked and tender, whichever happens first.

After removing and discarding the bay leaf from the soup, add the cooked egg noodles to the pot and toss into the liquid to incorporate the two components.

Taste the soup and season with salt and pepper as needed. Serve immediately with this mouthwatering, boiling hot Chicken Noodle Soup.