Chicken Noodle Soup

Heat 1–2 tablespoons of Olive Oil in a large pot over medium heat. Add the diced Yellow Onion, sliced Carrot, and sliced Celery and cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 5–7 minutes.

Add minced Garlic and cook for 30–60 seconds, until fragrant, being careful not to let it brown.

Pour in the Low-Sodium Chicken Broth and Water, scraping any browned bits from the bottom of the pot. Bring the liquid to a gentle simmer.

Add the Boneless Skinless Chicken Breast to the pot along with a Bay Leaf, a teaspoon of Dried Thyme (or to taste), and a pinch of Kosher Salt and Black Pepper. Reduce the heat to maintain a low simmer, cover partially, and cook until the chicken is cooked through, about 15–20 minutes depending on thickness.

Carefully remove the chicken to a cutting board and shred it with two forks. Discard the Bay Leaf from the pot.

Bring the broth back to a simmer and add the Wide Egg Noodles. Cook until the noodles are tender according to package instructions, usually 6–8 minutes.

Return the shredded chicken to the pot to heat through for a minute or two. Stir in chopped Parsley and taste, adjusting seasoning with more Kosher Salt and Black Pepper as needed.

Ladle the soup into bowls and serve hot. Leftovers keep well in the refrigerator for 3–4 days; reheat gently on the stove to avoid overcooking the noodles.