Chicken Noodle Soup by The Blond Cook

– 2 tablespoons butter
– 1 cup peeled and sliced carrots
– 1 cup chopped yellow onion
– 1 cup sliced celery
– 1 tablespoon freshlyminced garlic
– 7 cups chicken broth
– 2 cups water
– 1 teaspoon dried rosemary
– 1/4 teaspoon dried dill
– 1/2 teaspoon salt (more or less, to taste)
– 1/2 teaspoon freshly ground black pepper (more or less, to taste)
– 2 bay leaves
– 2-1/2 pounds bone-in split chicken breasts (2 large breasts), excess skin removed
– 3-1/2 cups wide egg noodles
– 1/4 cup fresh chopped parsley, for garnish

Prep Time: 10 min
Cook Time: 30 min
Total Time: 40 min