Classic Chicken Noodle Soup

1.Heat olive oil in a large pot over medium heat.

2.Add diced onion, sliced carrots, and celery to the pot. Sauté for about 5-7 minutes until vegetables are softened and onions are translucent.

3.Add minced garlic and cook for an additional 1 minute until fragrant, stirring constantly to prevent burning.

4.Pour in the chicken broth and add bay leaves and dried thyme. Stir to combine.

5.Increase heat to high and bring the broth to a boil. Once boiling, reduce heat to low and let it simmer uncovered for 15 minutes to allow flavors to meld and vegetables to become tender.

6.Remove bay leaves from the pot and discard.

7.Add shredded cooked chicken to the pot and stir well.

8.Add egg noodles to the soup and cook uncovered for 7-8 minutes or until noodles are tender but still firm to the bite (al dente).

9.Season the soup with salt and freshly ground black pepper to taste.

10.Remove the pot from heat and stir in chopped fresh parsley if using.

11.Ladle the soup into bowls and serve hot, optionally with crusty bread on the side.