Chicken Noodle Soup

Cut the onion into small dice, slice the carrot into rounds, thinly slice the celery, and mince the garlic.

In a large pot, melt the butter over medium heat, add the onion, carrot, and celery, and sauté for 5-7 minutes until softened, then add the garlic and cook for another minute until fragrant.

Pour in the chicken broth, add the chicken thighs whole, bring to a boil, reduce the heat to low, and simmer for 25-30 minutes until the chicken is fully cooked through.

Remove the chicken with a slotted spoon, let it cool slightly, shred it into pieces with two forks, and return the meat to the pot.

Add the noodles and cook for 7-9 minutes until tender, checking the package instructions for timing as well.

Season the soup with salt and pepper to taste, stir in the chopped parsley, mix well, and remove from the heat.

Let the soup rest, covered, for 5 minutes, then ladle into bowls and serve hot.