Instructions
1. Start the Broth and Chicken:
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In a large pot or Dutch oven, combine the chicken broth, water, and the pound of chicken.
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Bring to a gentle boil over medium-high heat. Then, reduce the heat to low, cover, and let it simmer for about 15-20 minutes, or until the chicken is cooked through and tender.
2. Remove and Shred the Chicken:
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Using tongs, remove the chicken from the pot and place it on a cutting board. Let it cool slightly, then use two forks to shred it into bite-sized pieces.
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Keep the broth simmering in the pot.
3. Build the Flavor Base:
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To the simmering broth, add your artistically sliced carrots, sliced celery, finely chopped onion, minced garlic, bay leaf, dried thyme, and dried parsley.
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Season with a good pinch of salt and pepper.
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Let the soup simmer, uncovered, for about 15 minutes, or until the vegetables are just tender.
4. Add the Final Elements:
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Stir in the 2 cups of egg noodles and the shredded chicken.
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Cook for another 5-10 minutes, or until the noodles are tender to your liking.
5. Final Taste and Serve:
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Remove the bay leaf and discard it. Do a final taste test and adjust the seasoning with more salt and pepper if your taste buds demand it.
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Ladle the soup into bowls and serve hot, enjoying the fruits of your aromatic labor.
