In a large pot, combine 8 cups of chicken broth, 2 cups of diced cooked chicken, 2 carrots and celery stalks (sliced), 1 cup of chopped onion, and 2 minced garlic cloves.
Season with salt, pepper, and a bay leaf. Bring to a boil, then simmer for 20-25 minutes until the vegetables are tender.
Stir in 2 cups of egg noodles and simmer until they're cooked, usually about 7-10 minutes.
Remove the bay leaf and adjust the seasoning if needed. To enhance the flavor, add chopped fresh parsley.
This classic soup is not only delicious but also a remedy for colds or a comforting meal anytime.
It's a simple, homemade delight that's perfect for any season. Enjoy!