Instructions

1. 1

   Pat chicken dry and cut into 1-inch cubes. Season generously with salt and pepper.

2. 2

   Chop onion, peel and slice carrots, slice celery, and mince garlic.

3. 3

   Heat olive oil in large pot over medium-high heat. Add chicken and cook until lightly browned, 5-7 minutes. Remove chicken and set aside.

4. 4

   Reduce heat to medium. Add onion, carrots, and celery to pot. Sauté for 7-10 minutes until vegetables soften and onion is translucent.

5. 5

   Add minced garlic, dried thyme, and crushed rosemary. Cook for 1-2 minutes until fragrant.

6. 6

   Pour in chicken broth, scraping bottom of pot to release browned bits. Add bay leaf and bring to gentle simmer.

7. 7

   Return chicken to pot. Simmer for 15-20 minutes until chicken is cooked through and vegetables are tender.

8. 8

   Add egg noodles and cook according to package directions until al dente, 7-10 minutes.

9. 9

   Remove bay leaf. Stir in fresh chopped parsley. Taste and adjust seasoning with salt and pepper.

10. 10

    Ladle hot soup into bowls and serve immediately.

Used in this recipe: Stainless Steel Stock Pot (Amazon, affiliate links)