A comforting and flavorful chicken noodle soup perfect for any day.
Place the chicken breasts in a large pot and cover with water.
Using boneless chicken breasts makes it easier to shred the meat later.
Bring the water to a boil, skimming off any foam that rises to the surface.
Skimming the foam ensures a clear broth.
Add the onion, carrots, celery, salt, pepper, bay leaves, thyme, and bouillon cubes to the pot.
Chop the vegetables into even pieces for uniform cooking.
Simmer the soup over low heat for 45 minutes, or until the chicken is tender.
Cover the pot partially to prevent too much evaporation.
Remove the chicken from the pot and shred it into bite-sized pieces.
Let the chicken cool slightly before handling to avoid burns.
Return the shredded chicken to the pot and add the noodles.
Stir occasionally to prevent the noodles from sticking.
Cook until the noodles are tender, about 10 minutes.
Taste the soup and adjust seasoning if needed.
Stir in the fresh parsley before serving.
Adding parsley at the end preserves its fresh flavor.
Serve the soup hot and enjoy with your favorite bread or crackers.
Garnish with extra parsley for a pop of color.
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