Heat the oil in a large saucepan or Dutch oven and set the temperature to medium. After adding the chicken, continue to cook for about 5 minutes or until browned on both sides. Remove the chicken from the pan and put it in a separate place.
Put the chopped onion, minced garlic, diced carrots, and sliced celery in the same skillet you cooked the chicken in. Continue cooking for about five minutes or until the vegetables begin to soften.
After the chicken broth and water have been poured in, sprinkle with the dried bay leaf, dried thyme, and dried parsley, and season with salt and pepper. Mix everything, stir.Soups & Stews
Bring the soup to a boil, then immediately reduce the heat and simmer for twenty minutes until the flavors come out.
While the soup is boiling, independently prepare the egg noodles, following the instructions on the box. Once cooked, rinse and set aside.
After the soup has simmered for twenty minutes, set the cooked chicken aside and return it to the pot. Simmer for another ten minutes or until chicken is completely cooked through and tender, whichever comes first.
After removing the bay leaf from the soup and discarding it, add the cooked egg noodles to the pot and stir into the broth to combine the two ingredients.
Taste the soup and adjust the seasoning with salt and pepper if needed. Put this mouth-watering, piping hot Chicken Noodle Soup into plates and serve immediately.
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