1. 1

   Step 1

   Dice 1 medium yellow onion, 2 ribs celery, and 4 carrots. Mince 3 garlic cloves and 1 Tbsp fresh parsley. Set parsley aside.

2. 2

   Step 2

   Heat 2 Tbsp olive oil in a large pot over medium heat.

3. 3

   Step 3

   Add the diced onion, carrots, and celery to the pot. Sauté for 6 minutes until softened, stirring occasionally.

   Timer 6 min
4. 4

   Step 4

   Stir in the minced garlic, 1 tsp dried basil, 0.5 tsp dried thyme, 1 bay leaf, 0.25 tsp black pepper, and 1 tsp salt. Cook for 5 minutes.

   Timer 5 min
5. 5

   Step 5

   Place 2 chicken breasts into the pot and pour in 8 cups chicken broth.

6. 6

   Step 6

   Bring the mixture to a boil over high heat.

7. 7

   Step 7

   Reduce heat to low, cover with a lid, and simmer for 1 hour.

   Timer 60 min
8. 8

   Step 8

   Remove the chicken breasts from the pot.

9. 9

   Step 9

   Use two forks to shred the cooked chicken meat.

10. 10

    Step 10

    Taste the broth and season with additional salt if needed.

11. 11

    Step 11

    Increase heat to high and add 6 oz egg noodles to the pot.

12. 12

    Step 12

    Boil the noodles for 7 minutes until tender.

    Timer 7 min
13. 13

    Step 13

    Return the shredded chicken to the pot.

14. 14

    Step 14

    Stir in the minced parsley and serve the soup hot.

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