Chicken, Vegetable & Noodle Soup Recipe

In a large pot, bring the chicken broth to a boil.

Add the chicken breasts, carrots, celery, onion, garlic, dried thyme, and dried rosemary to the pot. Season with salt and pepper.

Reduce the heat to low and simmer for 20 minutes or until the chicken is cooked through.

Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot.

Add the egg noodles to the pot and cook according to package instructions.

Once the noodles are cooked, remove the pot from heat. Serve the soup hot, garnished with fresh parsley.