Classic Chicken Noodle Soup - Page 2

Cook the Chicken: In a large soup pot, combine the chicken broth, water, carrots, celery, onion, garlic, thyme, rosemary, oregano, bay leaf, salt, and pepper. Bring to a boil over medium-high heat.
Simmer: Reduce the heat to medium-low and add the chicken breasts to the pot. Cover and simmer for 15-20 minutes, or until the chicken is cooked through and no longer pink in the center (internal temperature should reach 165°F or 74°C).
Remove and Shred Chicken: Remove the chicken breasts from the pot and transfer them to a cutting board. Use two forks to shred the chicken into bite-sized pieces.
Cook Noodles: Increase the heat to medium-high and bring the soup broth back to a boil. Add the whole wheat egg noodles and cook according to package instructions until tender, usually about 7-9 minutes.
Combine Chicken and Noodles: Return the shredded chicken to the pot. Stir in the chopped parsley and adjust seasoning with additional salt and pepper if needed. Remove the bay leaf before serving.
Serve: Ladle the soup into bowls and garnish with extra parsley if desired. Serve hot and enjoy the comforting flavors of homemade chicken noodle soup.