8 servings 1 hr. 45 min.
Sauté diced onion and minced garlic in a soup pot with olive oil over medium heat until the onions are soft.
Add diced celery and carrot. Continue to sauté until the celery just begins to soften.
Add two bone-in chicken breasts, parsley, dried basil, thyme, bay leaf, and pepper.
Add water to the pot, cover, and let simmer for 1 hour.
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).
Add the egg noodles after removing the chicken and allow them to boil in the soup while you shred the chicken.
Return the shredded chicken to the pot, then season the soup with salt to taste.
Serve the soup and enjoy the homemade warmth and comfort!