Soup with Chicken Noodles
Nora PatelPut the oil in a big Dutch oven or saucepan and heat it over medium heat. Cook, stirring occasionally, for another 5 minutes after adding the chicken, or until golden brown. Put the chicken aside after taking it out of the pan.
Continue cooking the chicken in the same pan with the minced garlic, chopped onion, diced carrots, and sliced celery. After the first five minutes of cooking, the veggies should start to soften.
Add the chicken broth and water, then garnish with dried parsley, thyme, and bay leaf. Add salt and pepper to taste. Whisk all ingredients together.
Soup should be simmered for twenty minutes after it boils, to allow the flavors to develop.
Separately, boil the water for the soup and cook the egg noodles according to the package directions. After cooking, drain and put away.
Return the cooked chicken to the pot after the soup has simmered for twenty minutes. Set it aside. Reduce heat and simmer for a further 10 minutes, or until chicken is done cooking and soft, whichever occurs first.
Once the bay leaf has been removed and discarded from the soup, return the cooked egg noodles to the saucepan. Stir them into the broth to mix all of the ingredients.
Add more salt and pepper to taste after tasting the soup. Serve this scrumptious Chicken Noodle Soup right away while it's still hot.