Chicken Soup without Noodles
Heat olive oil or butter over low-medium heat. Add the carrots, celery, and onion. Cook until softened, then add the garlic.
Add the bay leaves, thyme, salt, pepper, and broth.
Next, add the chicken breasts, and simmer until the chicken shreds easily.
Discard the thyme, and remove chicken to a plate. Shred with 2 forks.
Return the chicken back to the pan. Stir to combine.
Stir in fresh parsley, and serve hot! Store leftovers in the refrigerator for up to 3 days.
For more recipes, check out Berly's Kitchen!