Chicken Noodle Soup

Preparación

1. 1

   Simmer the chicken

   Place chicken thighs in a large pot and pour in the chicken broth. Add the bay leaves and thyme. Bring to a boil over high heat, then reduce to a steady simmer. Cook uncovered for 25 minutes until the chicken is cooked through and pulls apart easily.

2. 2

   Pull and shred the chicken

   Use tongs to transfer the chicken to a cutting board. Remove and discard the skin and bones. Use two forks to shred the meat into bite-sized pieces. Set aside. Discard the bay leaves from the broth.

3. 3

   Cook the vegetables

   Return the pot of broth to medium-high heat. Add the onion, carrots, celery, and garlic. Simmer for 10 minutes until the carrots are just tender when pierced with a fork.

4. 4

   Add the noodles and chicken

   Add the egg noodles and the shredded chicken back into the pot. Cook for 6 to 8 minutes, stirring occasionally, until the noodles are tender but not mushy.

5. 5

   Season and serve

   Taste the broth and season generously with salt and black pepper. Ladle into bowls and top with fresh chopped parsley.