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Prepare the vegetables:
In a large pot, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes, until fragrant.
Add the carrots and celery:
Stir in the sliced carrots, celery, dried thyme, and dried rosemary. Cook for about 5 minutes, stirring occasionally to soften the vegetables.
Add the broth and chicken:
Pour in the chicken broth and add the shredded chicken along with the bay leaf. Bring the mixture to a boil, then reduce heat and let it simmer for 20 minutes, allowing the flavors to meld together.
Add the noodles:
Stir in the egg noodles and cook for another 10 minutes, or until the noodles are tender.
Season and serve:
Season the soup with salt and pepper to taste. Remove the bay leaf and discard it. Serve hot, garnished with freshly chopped parsley.
Serving and Storage Tips:
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