Comforting Chicken Soup with Sweet Potatoes

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

2.Add the diced onion and sauté until translucent, about 5 minutes.

3.Stir in the minced garlic and cook for another minute until fragrant.

4.Add the diced sweet potatoes and sliced celery to the pot, stirring occasionally, and cook for about 5 minutes until they begin to soften.

5.Sprinkle in the dried thyme, dried rosemary, and add the bay leaf, stirring to combine the flavors.

6.Pour in the chicken broth and bring the mixture to a boil.

7.Once boiling, reduce the heat to a simmer and let it cook for about 15 minutes until the vegetables are tender.

8.Add the shredded cooked chicken and egg noodles to the pot.

9.Continue to simmer for another 10 minutes, or until the noodles are cooked through.

10.Season the soup with salt and black pepper to taste.

11.Remove the bay leaf before serving.

12.Garnish with fresh parsley before serving.