Ingredients:

1 pound of small chunks of chicken thighs or breasts

1 sliced onion

3 minced garlic cloves

8 cups of chicken stock or broth 2 celery stalks, chopped 2 carrots, peeled, and chopped

1 bay leaf, 2

one tablespoon of dried thyme

pepper and salt as desired

one cup of raw egg noodles (optional)

fresh parsley/coriander  , chopped, as a garnish

Instructions:

A big pot should be heated on medium-high. Chicken chunks should be added and sautéed until browned on all sides.

When the vegetables are just beginning to soften, add the diced carrots, celery, onion, and garlic to the pot.

Pour in the chicken broth or stock, then add the bay leaves and dried thyme. up to a boil.

To ensure that the chicken is thoroughly cooked and the veggies are soft, lower the heat to low and let the soup simmer for 30 to 40 minutes.

Remove the bones

Add the raw egg noodles to the saucepan, if using, and cook for 8 to 10 minutes, or until soft.

Add salt and pepper to taste when preparing the soup.

Before to serving, garnish with freshly chopped parsley or coriander leaves.

Enjoy your delicious and comforting Chicken Soup!