Ingredients

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 carrots, sliced
• 3 celery stalks, sliced
• 3 cloves garlic, minced
• 8 cups chicken broth
• 1 pound boneless chicken breast or thighs
• 2 bay leaves
• 1 teaspoon dried thyme
• 8 oz wide egg noodles
• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste

Instructions

1. In a large pot, melt butter with olive oil over medium heat. Add onion, carrots, and celery. Cook for 5 minutes until softened.
2. Add garlic and cook for 1 minute until fragrant.
3. Pour in chicken broth. Add whole chicken pieces, bay leaves, and thyme. Bring to a boil.
4. Reduce heat and simmer for 15-20 minutes until chicken is cooked through.
5. Remove chicken from the pot. Shred with two forks and set aside.
6. Add egg noodles to the simmering broth. Cook according to package directions until al dente.
7. Return shredded chicken to the pot. Remove bay leaves.
8. Season with salt and pepper to taste. Stir in fresh parsley.
9. Serve hot with crusty bread.