Start by getting the chicken ready. First things first: slice the chicken breast into little pieces if you plan on using it.You will remove the skin and bone from chicken thighs before using them.
(or break them up into smaller bits, if that suits you better).
Put the oil in a large Dutch oven or saucepan and heat it over medium heat. Cook, stirring occasionally, for about 5 minutes after adding the chicken, or until golden brown. Get out of there
Transfer the chicken to a separate container.
In the same pan that you used to cook the chicken, add the minced garlic, chopped onion, sliced carrots, and chopped celery.The veggies should begin to begin to soften after about five minutes of cooking.
calm down.
Sprinkle the dried narrows leaf, dried thyme, and dry parsley on top of the chicken broth and water. Add salt and pepper to taste. Whisk all ingredients together.
Before the flavors emerge, bring the soup to a boil. Then, reduce heat to low and simmer for 20 minutes.
Prepare the egg noodles according to the instructions on the package while the soup is boiling.Before setting aside, wash the prepared food.
Return the cooked chicken to the pot after the soup has simmered for twenty minutes. Set it aside. If you want perfectly cooked, tender chicken, simmer for a further 10 minutes; otherwise, do what makes you happy.
takes precedence.
Add the cooked egg noodles to the saucepan and stir them into the broth to blend after removing the inlet leaf from the soup. Discard the leaf.
Adjust the seasoning with salt and pepper according to your taste after tasting the soup.Serve immediately this enticing Chicken Noodle Soup that is bubbling away.
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