Chicken noodle soup

Ingredients:

• 1 whole chicken (or 2-3 chicken breasts/thighs)

• 8 cups chicken broth (or water + bouillon)

• 2 cups egg noodles (or any pasta)

• 3 carrots, sliced

• 2 celery stalks, sliced

• 1 onion, chopped

• 2 cloves garlic, minced

• 1-2 bay leaves

• Salt and pepper to taste

• Fresh parsley (optional, for garnish)

Instructions:

1. Cook the chicken:
   In a large pot, place the chicken and cover with broth. Add bay leaves, salt, and pepper. Bring to a boil, then simmer for 30–40 minutes until chicken is cooked through.

2. Remove & shred chicken:
   Take the chicken out, shred it with two forks, and set aside. Discard bones if using a whole chicken.

3. Cook the vegetables:
   In the same pot, add carrots, celery, and onion. Simmer until tender (about 10 minutes).

4. Add noodles:
   Add noodles and cook until just tender (usually 5–7 minutes).

5. Return chicken & season:
   Stir the shredded chicken back in. Taste and adjust salt and pepper. Add garlic in the last 2 minutes of cooking.

6. Serve:
   Garnish with fresh parsley if desired and enjoy warm!

This version is hearty, soothing, and perfect for cold days or when you’re feeling under the weather.

If you want, I can also give a quick 20-minute version that’s nearly as tasty! Do you want me to?