Chicken Noodle Soup

Recipe Items

1-pound breasts or thighs of boneless, skinless chicken.

Chicken broth, 8 cups.

Water, 2 cups.

Carrots, both medium and large, peeled and sliced.

2 stalks of sliced celery.

1 medium-sized onion, chopped.

Three chopped garlic cloves, one teaspoon of bay leaf (or to taste). Thyme, dried.

dried parsley, measuring 1 teaspoon.

Dress with salt and pepper according to your preference.

2 measuring cups of egg noodles.

Pasta with Chicken Noodles: A Recipe Guide

Get the chicken ready first. Cut the chicken breast into tiny pieces if you’re using it. Chunk the chicken thighs into smaller pieces or keep them whole; the choice is yours.