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Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté for 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften.

Add the minced garlic to the pot and cook for 1 minute more, stirring constantly, until fragrant.

Pour in the chicken broth. Add the dried thyme and bay leaf. Bring the mixture to a boil over medium-high heat.

Reduce the heat to medium-low, cover the pot, and let the soup simmer for 10 minutes, allowing the flavors to meld and the vegetables to become tender.

Stir in the shredded cooked chicken and the egg noodles. Continue to simmer, uncovered, for 5 to 7 minutes, or until the noodles are cooked through to your desired tenderness.

Carefully remove and discard the bay leaf. Season the soup with salt and black pepper to taste, adjusting as needed.

Ladle the hot soup into individual bowls. Garnish with fresh chopped parsley, if desired, and serve immediately.


Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté for 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften.

Add the minced garlic to the pot and cook for 1 minute more, stirring constantly, until fragrant.

Pour in the chicken broth. Add the dried thyme and bay leaf. Bring the mixture to a boil over medium-high heat.

Reduce the heat to medium-low, cover the pot, and let the soup simmer for 10 minutes, allowing the flavors to meld and the vegetables to become tender.

Stir in the shredded cooked chicken and the egg noodles. Continue to simmer, uncovered, for 5 to 7 minutes, or until the noodles are cooked through to your desired tenderness.

Carefully remove and discard the bay leaf. Season the soup with salt and black pepper to taste, adjusting as needed.

Ladle the hot soup into individual bowls. Garnish with fresh chopped parsley, if desired, and serve immediately.
