Chicken Noodle Soup by Kristine’s Kitchen

– 1 tablespoon olive oil
– 1 medium onion, chopped
– 4 medium carrots (peeled and cut into 1/4-inch pieces)
– 4 ribs celery, chopped
– 3 cloves garlic, minced
– 1 teaspoon dried oregano
– 1/2 teaspoon dried thyme
– 1 bay leaf
– 3/4 teaspoon salt (or to taste)
– 1/4 teaspoon black pepper
– 4 cups low sodium chicken broth
– 4 cups water
– 1 pound boneless, skinless chicken breasts
– 6 ounces egg noodles
– chopped fresh parsley (optional, for serving)

Prep Time: 20 min
Cook Time: 15 min
Total Time: 55 min