Preparation Method
Start by seasoning the chicken breasts with salt and pepper. In a large pot or Dutch oven, heat a small amount of oil over medium heat. Add the chicken breasts and cook for about 6–8 minutes on each side, until they are nicely browned and fully cooked. Remove the chicken from the pot and set it aside to cool slightly.
In the same pot, add a little more oil if necessary. Add the chopped onion, sliced carrots, and celery, and sauté for about 5 minutes until the vegetables begin to soften. Stir in the minced garlic and cook for another 1–2 minutes until fragrant.
Pour the chicken broth into the pot and add the dried thyme, dried rosemary, and the bay leaf. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15–20 minutes so the flavors can blend together.
While the soup is simmering, shred the cooled chicken using two forks or your hands.
Increase the heat slightly to medium and return the shredded chicken to the pot. Add the egg noodles and allow the soup to simmer for another 8–10 minutes, or until the noodles are tender.
Taste the soup and adjust the seasoning with salt and pepper as needed. Remove the bay leaf before serving.
Ladle the hot soup into bowls and garnish with freshly chopped parsley for a burst of color and fresh flavor. Serve immediately and enjoy this comforting homemade classic.
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