Ingredients butter diced onion chopped carrots chopped celery garlic, minced chicken broth bay leaves black pepper diced, cooked chicken cooked egg noodles chopped fresh parsley

Melt the butter in a large pot. Add the onions, carrots, and celery and Saute. Add the minced garlic and saute.

Add the chicken broth, bay leaves, and black pepper. Bring to a boil and cook until the carrots are tender.

Discard the bay leaves, add the diced chicken and return the soup to a boil.

Stir in the cooked egg noodles, cover, and return the soup to a boil. Remove from heat.

Garnish with chopped fresh parsley. Season with salt and pepper to taste.