A comforting and flavorful chicken soup packed with fresh vegetables and herbs.
Melt the butter in a large saucepan over medium heat.
Using butter adds a rich flavor to the base of the soup.
Add the chopped carrot, celery, onion, and garlic to the saucepan and sauté until softened.
Sautéing the vegetables enhances their natural sweetness and flavor.
Pour in the chicken broth and bring to a gentle boil.
Using low-sodium broth allows you to control the saltiness of the soup.
Add the chicken breasts to the broth and simmer until cooked through.
Ensure the chicken is fully submerged in the broth for even cooking.
Remove the chicken, shred it with two forks, and return it to the soup.
Shredding the chicken allows it to absorb more of the soup's flavors.
Stir in the egg noodles and cook until tender.
Cook the noodles just until tender to avoid overcooking.
Season the soup with dill weed, black pepper, and fresh parsley.
Add the herbs at the end to preserve their fresh flavor.
Serve the soup hot, garnished with additional parsley if desired.
Serving the soup immediately ensures the noodles remain at their best texture.
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