Homemade Chicken Noodle Soup

Place the [[boneless skinless chicken breasts]], [[chicken broth]], [[celery, chopped]], [[carrots, peeled and chopped]], and [[onion, diced]] in a large stockpot.

Bring to a boil, reduce the heat to low, cover, and cook for 20 to 30 minutes, until the chicken reaches 165°F.

Transfer the chicken to a plate, shred it with two forks, and return it to the pot.

Stir in the [[dried thyme leaves]], [[garlic, minced]], [[salt]], [[black pepper]], [[bay leaves]], and [[water]]. Bring the soup back to a boil.

Add the [[egg noodles]] and cook for 8 to 10 minutes, stirring occasionally, until tender. Discard the bay leaves before serving.