1yellow oniondiced, medium to small, about 3/4 cup
3carrotshalved into crescents, about 1/2 to 3/4 cup
6cupschicken broth6-8 cups, can also use 1/2 water
1Tbspfresh thyme leavesor 1/2 tsp dried
2lbsboneless skinless chicken breasts
6ozwide egg noodles6-8 oz
In a 5 quart dutch oven over medium heat, melt the butter. Add the onion, carrots, and celery and sweat for 5 minutes. Season with salt and pepper. Add the garlic and cook for 30 seconds.
Pour in the chicken stock along with the bay leaves and thyme.
Bring to a boil and add the raw chicken breasts to poach, fully submerging them. Lower to a simmer for about 30 minutes.
Remove chicken and shred. Remove bay leaves and discard. Return chicken to pot with uncooked egg noodles. Cover and simmer until noodles are cooked, about 8 minutes.
Add finely chopped parsley and serve.
This recipe calls for boneless skinless chicken breasts. You may substitute for bone-in skinless chicken breasts if you'd like, but you will likely need to simmer the chicken for longer to let it cook through.