Homemade Stove Top Chicken Noodle Soup

Hello All!
Now that the Thanksgiving craziness is over and I'm sure everyone is tired of having leftovers every night from dinner, I decided to use the leftover vegetables that I didn't use in my Thanksgiving dinner and make a chicken noodle soup recipe that you can use! The process is essentially the same as my Crock Pot Chicken Noodle Soup from January of this year, with the exception that you can cook it and eat it faster!

Here's what you need:
2 chicken breasts, cut into cubes
3 cups of Low Sodium Chicken Broth or homemade chicken broth
8+/- cups of water
3 large carrots or 1/4 bag of baby carrots, roughly chopped
2 celery stalks, chopped
1/4 a white onion
3 garlic cloves
1/2 bag of egg noodles
3 pinches of Thyme
2 pinches of Parsley Flakes
Black Pepper, to taste
Salt, to taste

Cut up chicken into small-to-medium size cubes. Pour broth and water into a large pot. Turn onto medium heat, then place chicken and spices in the pot. Stir occasionally and cook until all the chicken is white.


Meanwhile, cut up vegetables. Once the chicken is all white, throw in the vegetables. Stir occasionally. Cook for about 25 minutes.

At the last 5 minutes, throw in the egg noodles and cook until tender. Enjoy!