Chicken Noodle Soup with Egg Noodles

Ingredients:

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 1 cup carrots, sliced
• 1 cup celery, diced
• 2 tablespoons garlic, minced
• 8 cups chicken broth or stock
• 2 pounds boneless, skinless chicken breasts or thighs
• 2 teaspoons freshly cracked black pepper
• 1½ teaspoons kosher salt
• 1 teaspoon dried oregano
• 1 teaspoon fresh thyme, minced
• 2 bay leaves
• 6 ounces egg noodles (or small pasta of choice)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large Dutch oven over medium heat. Add onion, carrots, and celery and sauté for about 4 minutes, until softened.
2. Add garlic and cook for 1 minute, until fragrant.
3. Pour in chicken broth, then add chicken, salt, pepper, oregano, thyme, and bay leaves. Bring to a gentle simmer over medium-low heat.
4. Cover with the lid slightly ajar and simmer for about 15 minutes, or until the chicken is fully cooked and easy to shred.
5. Remove chicken, shred with two forks, and return it to the pot.
6. Bring soup to a low boil, add egg noodles, and cook for 6–7 minutes, until noodles are al dente.
7. Remove bay leaves. Taste and adjust seasoning if needed.
8. Serve hot, garnished with fresh parsley and crusty bread or crackers on the side.