Chicken Noodle Soup

I love the smell of this soup and it taste equally as good! Whenever someone is sick, I make it. Whenever its cold outside, I make it. I made it again tonight and Todd said it was his favorite soup that I make!

4 Chicken breast, bone in, skin on
5 carrots, peeled and diced
4 stalks of celery, diced
3 garlic cloves, grate on microplane
1 yellow onion, diced
1 TBSP fresh thyme
1/4 cup fresh parsley, chopped
1 tsp dried basil
1 TBSP Kosher salt
2 chicken bouillon cubes
2 bay leaves
egg noodles, wide

In a Dutch oven place 4 chicken breast and 4 to 5 quarts of water. Bring a boil and cook until tender (usually 35 minutes). While chicken is cooking, dice vegetables, and prep other ingredients.

Remove chicken breast from broth and add all ingredients except egg noodles. Stir and bring to a boil. Simmer on low for one to two hours.

Right before you serve, bring soup to a boil and add egg noodles. Cook 7 to 8 minutes. Serve. Don't forget to remove bay leaves.