Chicken Soup with Potatoes and Noodles

In a large pot, heat olive oil over medium heat. Add onions, carrots, and celery. Cook until vegetables are tender, about 5 minutes.

Add minced garlic and cook for an additional minute.

Add chicken broth, diced chicken breast, thyme, and bay leaves to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes.

Add diced potatoes and simmer for an additional 10 minutes or until potatoes are tender.

In a separate pot, cook egg noodles according to package instructions. Drain and set aside.

Once the potatoes are cooked, add the cooked egg noodles to the soup pot and stir to combine.

Season with salt and pepper to taste. Remove thyme sprigs and bay leaves before serving.

Serve hot and enjoy!