Homemade Chicken Noodle Soup

1 onion, diced and cooked in olive oil until translucent
2 cloves garlic, minced
3-4 stalks celery, sliced
4 carrots, sliced
1 cup frozen peas
1-2 chicken breasts, diced
8 c. chicken broth
1 tsp parsley flakes
1 tsp thyme
1/4 tsp pepper
1 bay leaf

Saute onion, garlic and celery 5-10 minutes. Add rest of ingredients. Simmer until chicken is cooked through and vegetables are tender (I usually put the chicken in frozen, pull it out with a fork when it's cooked, dice it on a cutting board and add it back to the coup. I cook the whole thing for a few hours, but you can do it quicker by precooking the chicken).
Remove and discard bay leaf
In a separate pan, cook 1/2 pkg home style egg noodles according to package directions. Add noodles to soup before serving.

Recipe from Harvest Newell.