Chicken Noodle Soup

Ingredients

• 1 Pound boneless skinless chicken breast - 1 (pound), patted dry
• 6 Ounce egg noodles - 6 (ounces)
• 2 Cup carrots, sliced - 2 (cups), sliced
• 1.5 Cup celery, sliced - 1 1/2 (cups), sliced
• 1 Cup yellow onion, diced - 1 (cup), diced
• 8 Cup low-sodium chicken broth - 8 (cups)
• 1 Tablespoon olive oil - 1 (tablespoon)
• 2 Teaspoon garlic, minced - 2 (teaspoons), minced
• 0.5 Teaspoon dried thyme - 1/2 (teaspoon)
• 1 Teaspoon salt - 1 (teaspoon)
• 0.5 Teaspoon black pepper - 1/2 (teaspoon)
• 2 Tablespoon fresh parsley, chopped - 2 (tablespoons), chopped

Instructions

1. Prep ingredients

   1. *Dice the onion*, *slice the carrots and celery*, mince the garlic, chop the parsley, and pat the chicken dry.

2. Soften vegetables

   2. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, salt, and black pepper, then *cook for 5 minutes* until the vegetables are *slightly softened*.

3. Add aromatics, broth, and chicken

   3. Stir in the garlic and dried thyme, then *cook for 30 seconds* until *fragrant*. Add the chicken broth and chicken breast.

4. Simmer chicken

   4. Bring the soup to a gentle boil, then reduce the heat to a simmer. Cover and *simmer for 15 to 20 minutes* until the chicken reaches *165°F*.

5. Cook noodles

   5. Transfer the chicken to a cutting board. Add the egg noodles to the pot and *simmer for 6 to 8 minutes* until the noodles are *tender*.

6. Shred chicken and finish soup

   6. Shred the chicken with two forks, then return it to the pot. Stir in the parsley and *simmer for 1 minute* until the chicken is *heated through*.

7. Serve

   7. Taste the soup, then *serve hot* with the chicken, noodles, and vegetables *evenly portioned*.