Ingredients and Preparation:

• 1 pound chicken breasts or thighs.
• 8 cups chicken broth, 2 cups water.
• 2 carrots, 2 celery stalks, 1 onion, 3 garlic cloves.
• Bay leaf, 1 tsp. each dried thyme and parsley.
• Salt, pepper, and 2 cups egg noodles.

Cooking Steps:

1. Prepare chicken by cutting into pieces. In a saucepan, cook chicken in oil over medium heat until browned. Remove and set aside.
2. In the same pan, cook onion, garlic, carrots, and celery until they begin to soften.
3. Add chicken broth, water, bay leaf, thyme, parsley, salt, and pepper. Bring to a boil, then simmer for 20 minutes.
4. Cook egg noodles separately as per box instructions.
5. Return chicken to the pot and simmer for 10 more minutes until tender.
6. Remove bay leaf, add cooked noodles, and stir. Adjust seasoning with salt and pepper.

Serve the soup hot: “Put this mouth-watering, piping hot Chicken Noodle Soup into plates and serve immediately.”