Instructions
- In a large pot or Dutch oven, add the Chicken and Chicken Broth. Bring to a boil, then reduce heat and simmer for 20 minutes, or until chicken is cooked through.
- Remove the chicken from the pot and shred it with two forks. Set aside.
- Add the Onion, Carrots, Celery, and Garlic to the pot. Cook over medium heat until the vegetables are softened, about 5-7 minutes.
- Stir in the Egg Noodles, Dried Thyme, Dried Rosemary, Bay Leaf, Salt, and Black Pepper. Bring to a simmer and cook until the noodles are tender, about 8-10 minutes.
- Return the shredded chicken to the pot. Heat through.
- Remove the bay leaf before serving. Garnish with Fresh Parsley.
