The Blind Chef

Ingredients

• 1 lb chicken breasts or thighs, boneless and skinless
• 3 medium carrots, sliced into rounds
• 3 stalks celery, sliced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 6 cups chicken broth
• 2 cups egg noodles
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped, for serving

Instructions

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1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 5 to 6 minutes, stirring occasionally, until the onion is softened.
2. Add the garlic and thyme. Cook for 1 minute until fragrant.
3. Add the chicken broth and bring to a gentle boil.
4. Add the whole chicken breasts or thighs. Reduce heat to a simmer and cook for 20 to 25 minutes until the chicken is cooked through.
5. Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
6. Add the egg noodles and cook for 6 to 8 minutes until tender.
7. Taste and season with salt and pepper. Ladle into bowls and top with fresh parsley.