8 servings 1 hr. 45 min.
1
Sauté diced onion and minced garlic in a soup pot with olive oil over medium heat until the onions are soft.
2
Add diced celery and carrot. Continue to sauté until the celery just begins to soften.
3
Add two bone-in chicken breasts, parsley, dried basil, thyme, bay leaf, and pepper.
4
Add water to the pot, cover, and let simmer for 1 hour.
5
After the soup has simmered for one hour, carefully remove the chicken with a pair of tongs, and shred the meat using two forks (discard the bones).
6
Add the egg noodles after removing the chicken and allow them to boil in the soup while you shred the chicken.
7
Return the shredded chicken to the pot, then season the soup with salt to taste.
8
Serve the soup and enjoy the homemade warmth and comfort!