Steg

1. 1Heat olive oil in a large pot. Sweat onion + diced celery + carrot 8 min until soft.
2. 2Add minced garlic, thyme, bay leaf, cook 1 min until fragrant.
3. 3Pour in broth, bring to simmer. Add whole chicken breast, cover, poach 18 min until just cooked through.
4. 4Remove chicken, shred with two forks. Discard bay leaf.
5. 5Bring broth back to a boil, add egg noodles, cook 6-8 min per package.
6. 6Return shredded chicken, season with salt + pepper. Garnish with parsley.