Instructions

1. In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook until softened, about 5 minutes.
2. Add the minced garlic and cook for an additional 1 minute, stirring frequently.
3. Pour in 8 cups of chicken broth and bring to a boil. Once boiling, add 1 pound of boneless, skinless chicken breasts to the pot.
4. Reduce the heat to a simmer and cook the chicken for about 20 minutes, or until fully cooked.
5. Remove the chicken from the pot and let it rest for a few minutes. Shred the chicken into bite-sized pieces or cubes.
6. Return the shredded chicken to the pot. Add 8 ounces of egg noodles and cook according to package instructions, usually about 6-8 minutes.
7. Stir in 1 teaspoon of dried thyme and 1 teaspoon of salt, adjusting to taste. Add 1/2 teaspoon of black pepper.
8. Once the noodles are cooked, stir in 2 tablespoons of chopped fresh parsley for freshness.
9. Serve the soup hot, garnished with additional parsley if desired.