Classic Chicken Noodle Soup

In a large pot, heat the olive oil or butter over medium heat. Add the chopped onion and minced garlic. Sauté for about 2-3 minutes, until the onion becomes soft and translucent.

Add the Carrots and Celery:
Stir in the diced carrots and celery, and cook for an additional 3-4 minutes until they begin to soften.

Add the Broth and Seasonings:
Pour in the chicken broth and add the dried thyme, parsley, salt, and pepper to taste. Bring the mixture to a boil, then reduce to a simmer. Let it cook for about 10 minutes, allowing the flavors to meld together.

Cook the Noodles:
Add the egg noodles (or your preferred noodle) to the pot and cook according to the package instructions, typically 7-8 minutes, until they are tender.

Add the Chicken:
Once the noodles are cooked, stir in the shredded chicken. Continue to cook for 3-5 more minutes until the chicken is heated through.

Taste and Adjust:
Taste the soup and adjust the seasoning with more salt and pepper if needed.

Serve:
Ladle the soup into bowls and serve hot. Optionally, garnish with fresh parsley or a squeeze of lemon for extra flavor.

Serving and Storage Tips: