Chicken Noodle Soup

Ingredients:

•   1 tablespoon olive oil
•   1 medium onion, chopped
•   3 garlic cloves, minced
•   2 medium carrots, sliced
•   2 celery stalks, sliced
•   4 cups of low-sodium chicken broth
•   2 cups of water
•   2 bay leaves
•   1/2 teaspoon of chopped thyme
•   1 teaspoon salt (or to taste)
•   1/2 teaspoon black pepper
•   450 grams of boneless, skinless chicken breasts or thighs
•   2 cups of egg noodles
•   2 tablespoons of freshly chopped parsley

Method:

1.  In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 2-3 minutes. Add the garlic and cook for another minute.
2.  Add the carrots and celery to the pot and cook for about 5 minutes, or until they begin to soften.
3.  Pour in the chicken broth and water, and then add the bay leaves, dried thyme, salt, and pepper.
4.  Place the chicken in the pot. Bring the mixture to a boil, then reduce heat and simmer for 20 minutes, or until the chicken is cooked through.
5.  Remove the chicken from the pot and shred it using two forks.
6.  Return the shredded chicken to the pot and add the egg noodles. Cook according to the noodle package instructions (usually 6-8 minutes) or until tender.
7.  Discard the bay leaves and adjust the seasoning to taste. Stir in the fresh parsley just before serving.

Nutritional Information per serving:

•   Calories: Approximately 350-400
•   Protein: 35-40g
•   Carbohydrates: 40-45g
•   Dietary Fiber: 2-3g
•   Sugars: 3-4g
•   Fat: 7-10g
•   Saturated Fat: 1-2g
•   Cholesterol: 60-70mg
•   Sodium: 500-800mg (depending on the sodium content of the broth and added salt)

Please note that the nutritional values are approximate and can vary based on the specific ingredients used and portion sizes. For the most accurate information, it is best to calculate the nutritional content using the exact brands and measurements you have used.