Ingredients:
1 chicken breast (about 300 g)
1 onion, diced
2 carrots, sliced into circles
1.5 liters of chicken broth
2 tablespoons of olive oil
1 bay leaf
Salt and freshly ground black pepper to taste
Fresh parsley for decoration
Instructions:
Cooking the chicken:
In a large saucepan, heat the olive oil over medium heat. Add the chicken breast and fry on both sides until golden, about 4-5 minutes per side. Remove the chicken from the pan and set aside.
Vegetable Roasting:
In the same pan, add the chopped onion, carrots, and celery. Roast the vegetables over medium heat for about 5 minutes until they are soft.
Add the chopped garlic and fry for another 1 minute until fragrant.
Adding the broth and chicken:
Return the chicken breast to the pot. Reduce heat and simmer over low heat for about 20 minutes, until chicken is fully cooked.
Cooking the noodles:
Remove the chicken breast from the soup and set aside to cool. Add the egg noodles to the soup and cook over medium heat according to package directions, it usually takes about 7-10 minutes.
Cutting up the chicken:
When the chicken breast has cooled enough to handle, slice or pull it apart into small pieces.
Final steps:
Return the chicken pieces to the pot of soup. Stir and simmer for a few more minutes, allowing all ingredients to warm up well.
Season the soup with salt and freshly ground black pepper to taste.