Chicken Noodle Soup

 Ingredients:

• 1 pound boneless, skinless chicken breast
• 8 cups chicken broth
• 2 carrots, peeled and sliced ​​
• 2 stalks celery, sliced ​​
• 1 medium onion, chopped
• 3 cloves garlic , chopped
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• Salt and black pepper to taste
• 8 ounces egg noodles
• Chopped fresh parsley (for garnish

 PREPARATION:

 Instructions:

1. Place the chicken breasts in a large pot and pour in the chicken broth. Bring to a boil over medium-high heat. Reduce the heat to low and cook over low heat until the chicken is cooked through, about 20 minutes. Remove the chicken from the pot and set aside to cool.2. Remove any foam or impurities that rise to the surface of the broth.
2. Add carrots, celery, onion, garlic, bay leaf, dried thyme, dried parsley, salt and black pepper to the pot. Cook over medium heat for about 10 minutes or until  vegetables are tender.4. While the vegetables are cooking, cut the cooled chicken into small pieces.
3. Add the shredded chicken back to the pot and stir well. Simmer for another 5 minutes to warm the chicken through.6. In a separate pot, cook egg noodles until al dente according to  package instructions. Drain the pasta and rinse with cold water to stop the cooking process.
4. Add the cooked noodles to the soup pot and stir gently.Simmer for another 2-3 minutes to allow the flavors to blend.
5. Remove the bay leaf from the soup and discard.
6. Serve chicken noodle soup hot, garnished with freshly chopped parsley.Enjoy your delicious homemade chicken noodle soup!