Instructions:
Step 1: Prepare the Soup Base
Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, then add the minced garlic. Sauté for another minute until fragrant.
Add Vegetables: Stir in the sliced carrots and celery. Sauté for a few minutes until they begin to soften.
Season: Sprinkle in the dried thyme, bay leaf, salt, and pepper. Stir well to incorporate the flavors.
Step 2: Simmer the Soup
Add Broth: Pour in the chicken broth, bringing the mixture to a boil. Once boiling, reduce the heat to a simmer and let it cook for about 15-20 minutes or until the vegetables are tender.
Add Chicken: Stir in the shredded cooked chicken. Let the soup simmer for an additional 10 minutes to allow the flavors to meld together.
Step 3: Cook the Noodles
Cook Noodles Separately: In a separate pot, cook the egg noodles according to the package instructions until they’re al dente. Drain and set aside.
Combine Soup and Noodles: Once the noodles are cooked, add them to the soup pot. Let them simmer together for a couple of minutes, allowing the noodles to absorb some of the flavorful broth.
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