Chicken Noodle Soup

Instructions

1. 1

   Heat the oil in a large pot over medium heat. Add the diced onion, carrots, and celery and cook 5 minutes; add the garlic for the last 30 seconds.

2. 2

   Pour in the broth, add the whole chicken breasts, and bring to a boil. Lower to a simmer and cook 15 minutes until the chicken reaches 165°F.

3. 3

   Remove the chicken, shred it, and set aside.

4. 4

   Add the egg noodles to the simmering broth and cook 6-7 minutes until tender.

5. 5

   Return the chicken to the pot, season with salt and pepper, and stir in chopped parsley.

6. 6

   Tip: if you plan leftovers, cook the noodles separately so they don't soak up all the broth.