Classic Chicken Noodle Soup

Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.

Add garlic and cook for 1 minute more, until fragrant.

Pour in chicken broth, thyme, rosemary, pepper, and bay leaf. Bring to a boil.

Add chicken breasts to the pot. Reduce heat to a simmer, cover, and cook for 15-20 minutes, or until chicken is cooked through.

Remove chicken from the pot and shred with two forks. Return shredded chicken to the pot.

Add egg noodles to the pot and cook according to package directions, usually about 8-10 minutes, or until noodles are tender.

Remove bay leaf. Stir in parsley and season with salt to taste.

Serve hot.