Place the chopped onion, minced garlic, diced carrots, and sliced celery in the skillet where you cooked the chicken. Keep cooking for around five minutes or until the vegetables start to get soft.
After adding the chicken broth and water, sprinkle with the dried bay leaf, thyme, and parsley, and add salt and pepper to taste. Mix everything together and stir.
Heat the soup until it boils, then lower the heat and let it cook gently for twenty minutes to bring out the flavors.
While the soup is cooking, make the egg noodles separately by following the directions on the package. After cooking, wash and put to the side.
After letting the soup cook for twenty minutes, remove the cooked chicken and put it back in the pot. Let it cook for ten more minutes or until the chicken is fully cooked and tender, whichever happens first.
Once you take out the bay leaf from the soup and throw it away, put the cooked egg noodles into the pot and mix them with the broth to blend the two ingredients.
Try the soup and add salt and pepper to taste if necessary. Serve this delicious and hot Chicken Noodle Soup on plates right away.
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