Chicken Soup Recipe

In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion, carrots, and celery and cook, stirring occasionally, for 5-7 minutes until the vegetables have softened and the onion becomes translucent.
Add the minced garlic and cook for 1 minute more, stirring constantly, until the garlic is fragrant.
Pour in 8 cups of low-sodium chicken broth and add 1 teaspoon of dried thyme, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper. Bring the broth to a gentle boil over high heat.
Carefully add 1 pound of boneless, skinless chicken breasts to the boiling broth. Reduce the heat to a low simmer, cover the pot, and cook for 15-20 minutes until the chicken is cooked through and easily shreds with a fork.
Remove the cooked chicken breasts from the pot and place them on a clean cutting board. Use two forks to shred the chicken into bite-sized pieces.
Return the shredded chicken to the pot and add 2 cups of wide egg noodles. Simmer for 8-10 minutes, uncovered, until the noodles are tender.
Remove the pot from the heat and stir in 2 tablespoons of freshly chopped parsley. Taste the soup and adjust seasoning with more salt and pepper if desired.