2-3 chicken breasts, boiled or roasted, then shredded (or you can place raw chicken breasts in the pot while soup is simmering, and allow to fully cook)
8 cups chicken broth (low sodium is a good option)
1 medium onion, chopped
1 clove garlic, minced
1 bay leaf
2 large carrots, chopped
2 stalks celery, chopped
1 1/2 cups dried egg noodles
2 tbsp. fresh or dried parsley
salt and pepper, to your taste
Saute onion with salt and pepper over medium heat with a small amount of oil in a deep pot. When onion is translucent, add garlic and saute for about 30 seconds.
Add chicken broth, chicken, and bay leaf, and bring to a rolling boil. (If you put the chicken in raw, be sure to let boil until chicken is cooked through.) Once boiling, reduce heat and simmer for pretty much as long as you'd like. Bring soup back up to a boil before adding carrots and celery, and simmer covered for about 5 minutes, until veggies are tender.
Stir in noodles. Simmer, covered, for about 5 minutes or until noodles are tender but firm. Stir in parsley to garnish. Enjoy!