A comforting and flavorful chicken soup with a delightful blend of herbs and vegetables.
Chop the onion, celery, and carrot into small pieces.
Uniformly sized pieces ensure even cooking.
In a medium pot, combine the chicken stock, chopped vegetables, garlic, thyme, and pepper.
Use a low-sodium stock to control the saltiness of the soup.
Bring the mixture to a boil, then reduce to a simmer and cook for 10 minutes.
Simmering allows the flavors to meld together.
Add the chicken breasts to the pot and cook until tender, about 10 minutes.
Ensure the chicken is fully submerged for even cooking.
While the chicken cooks, prepare the egg noodles in a large pot according to package instructions.
Stir occasionally to prevent the noodles from sticking.
Remove the chicken from the pot, shred it using two forks, and return it to the soup.
Shredding the chicken allows it to absorb more of the soup's flavor.
Stir in the cooked noodles and fresh parsley, then serve hot.
Add the parsley just before serving to retain its fresh flavor.
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