A comforting homemade chicken noodle soup with egg noodles, tender chicken, and fresh vegetables.

Scale

1 tablespoon olive oil

1 medium yellow onion diced

1 cup sliced carrots

1 cup diced celery

2 tablespoons minced garlic

8 cups chicken broth

2 pounds boneless skinless chicken breasts or thighs

2 teaspoons black pepper

1½ teaspoons kosher salt

1 teaspoon dried oregano

1 teaspoon minced thyme

2 bay leaves

6 oz egg noodles

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1. Heat olive oil in a large pot and sauté onion carrots and celery for 4 minutes.

2. Add garlic and cook for 1 minute.

3. Pour in broth and add chicken salt pepper oregano thyme and bay leaves.

4. Bring to a simmer and cook about 15 minutes until chicken becomes tender.

5. Remove chicken shred with forks and return to pot.

6. Bring soup to low boil and add egg noodles.

7. Cook noodles for 6 to 7 minutes until tender and serve warm.

Use chicken thighs for richer flavor.

Add noodles just before serving to avoid soggy texture.

Garnish with fresh parsley for extra freshness.