Homemade Chicken Noodle Soup

Steps

1. Dice the onion, mince the garlic, peel and dice the carrots, dice the celery, and mince the parsley. Set the parsley aside.
2. In a large soup pot, cook the onion, carrots, and celery in olive oil over medium heat until softened, about 6 minutes, stirring occasionally.
3. Add the garlic, basil, thyme, bay leaf, black pepper, and 1 tsp salt. Stir and cook 5 more minutes.
4. Add the chicken breasts to the pot and cover with the chicken broth.
5. Cover, bring to a boil over high heat, then reduce heat to low and simmer for 1 hour, keeping it gently bubbling throughout.
6. Remove the chicken from the pot and shred it with two forks. Taste the broth and add more salt if needed.
7. Add the egg noodles to the pot, raise heat to high, and boil until noodles are tender, about 7 minutes. Return the shredded chicken to the pot and adjust seasoning.
8. Stir in fresh parsley and serve hot.