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

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

Pour in the chicken broth. Stir in dried thyme, bay leaf, salt, and black pepper. Bring the mixture to a boil.

Add the cut chicken pieces to the boiling broth. Reduce heat to medium-low, cover, and simmer for 10-12 minutes, or until chicken is cooked through.

Stir in the egg noodles. Continue to simmer, uncovered, for 8-10 minutes, or until the noodles are tender, stirring occasionally to prevent sticking.

Remove the bay leaf from the soup. Taste and adjust seasoning with additional salt and pepper if needed.

Ladle the hot soup into bowls. Garnish with fresh chopped parsley before serving.


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

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

Pour in the chicken broth. Stir in dried thyme, bay leaf, salt, and black pepper. Bring the mixture to a boil.

Add the cut chicken pieces to the boiling broth. Reduce heat to medium-low, cover, and simmer for 10-12 minutes, or until chicken is cooked through.

Stir in the egg noodles. Continue to simmer, uncovered, for 8-10 minutes, or until the noodles are tender, stirring occasionally to prevent sticking.

Remove the bay leaf from the soup. Taste and adjust seasoning with additional salt and pepper if needed.

Ladle the hot soup into bowls. Garnish with fresh chopped parsley before serving.
