Yummy—glad you and your wife loved it! Here’s the full Chicken Noodle Soup recipe (as requested in the first comment

Yummy—glad you and your wife loved it! Here’s the full Chicken Noodle Soup recipe (as requested in the first comment):

*Ingredients*

- 2 lb chicken thighs, bone‑in, skin removed

- 8 cups low‑sodium chicken broth

- 2 carrots, diced

- 2 celery stalks, sliced

- 1 large onion, chopped

- 3 cloves garlic, minced

- 8 oz egg noodles

- 1 bay leaf

- 1 tsp dried thyme

- Salt & pepper to taste

- Fresh parsley, chopped (optional)

*Directions*

1. In a large pot, combine broth, chicken, bay leaf, thyme, carrots, celery, onion, and garlic. Bring to a boil, then reduce heat and simmer 25‑30 min, until chicken is cooked through.

2. Remove chicken, shred, and return to the pot.

3. Add noodles and cook 7‑8 min until al dente.

4. Season with salt, pepper, and stir in parsley if using. Serve hot.

Enjoy the leftovers for breakfast—nothing beats a warm bowl! Let me know if you’d like any twists (herbs, veggies, or a splash of lemon).