Chicken Noodle Soup with Egg

Ingredients:

• Chicken breasts, boneless and skinless, 2 large
• Carrots, peeled and diced, 1 cup
• Celery, diced, 1 cup
• Onion, finely chopped, 1 medium
• Garlic, minced, 3 cloves
• Chicken broth, low sodium, 6 cups
• Water, 2 cups
• Egg noodles, 2 cups
• Olive oil, 2 tablespoons
• Dried oregano, 1 teaspoon
• Dried thyme, 1 teaspoon
• Bay leaves, 2
• Salt, to taste
• Black pepper, freshly ground, to taste
• Fresh parsley, chopped, for garnish

Ingredients List (for easy export):

Chicken breasts, Carrots, Celery, Onion, Garlic, Chicken broth, Water, Egg noodles, Olive oil, Dried oregano, Dried thyme, Bay leaves, Salt, Black pepper, Fresh parsley

Preparation Instructions:

1. Prep Vegetables and Chicken:
• Wash and peel the carrots, then dice them into small pieces.
• Wash the celery and chop it finely.
• Peel and finely chop the onion.
• Mince the garlic cloves.
• Cut the chicken breasts into bite-sized pieces.
2. Seasoning Prep:
• Measure the dried oregano and thyme.
• Grind fresh black pepper and set aside.
3. Crock Pot Preparation:
• Drizzle olive oil at the bottom of the crock pot.
• Place the diced chicken at the bottom.
• Add the prepared vegetables (carrots, celery, onion, garlic) on top of the chicken.
• Pour in the chicken broth and water.
• Add the measured dried oregano, thyme, and bay leaves.
• Season with salt and pepper to taste.
4. Cooking:
• Cover the crock pot and cook on low for 6-7 hours or on high for 3-4 hours.
• In the last 30 minutes of cooking, add the egg noodles.
5. Final Touches:
• Once the noodles are cooked, check the seasoning and adjust if necessary.
• Remove the bay leaves.
• Garnish with chopped fresh parsley before serving.

Enjoy your comforting and delicious homemade chicken noodle soup!