Homemade Chicken Noodle Soup

Chop the carrots and celery into small pieces.

Finely chop the onion and garlic.

Heat olive oil in a large pot over medium heat.

Add the chopped onions and garlic to the pot and sauté until softened, about 3-4 minutes.

Add the chopped carrots and celery, and cook for another 5 minutes.

Add the chicken thighs to the pot and pour in the chicken broth.

Add the bay leaves, salt, and black pepper.

Bring to a boil, then reduce heat and let it simmer for about 25 minutes.

Remove the chicken thighs, shred the meat, and return it to the pot.

Add the egg noodles and cook according to package instructions, about 7-10 minutes.

Stir in chopped parsley before serving.