Classic Chicken Noodle Soup (Thermomix)

Place onion, garlic cloves, carrots, and celery into mixing bowl.

Add olive oil.

Add chicken stock, bay leaf, dried thyme, salt, and pepper. Insert simmering basket into mixing bowl. Place chicken thigh pieces into the simmering basket.

Carefully remove simmering basket using the spatula hook. Set chicken aside to cool slightly. Remove bay leaf from the mixing bowl and discard.

Add dried egg noodles to the hot broth in the mixing bowl.

While the noodles are cooking, shred the cooked chicken using two forks.

Once noodles are cooked, add the shredded chicken back into the mixing bowl.

Taste and adjust seasoning with salt and pepper if necessary. Serve hot, garnished with fresh parsley.