While the soup is simmering, prepare the 2 cups of egg noodles in a separate pot according to the package instructions. Once they are cooked, drain and rinse them, then set them aside. This keeps the noodles from getting soggy in the soup.
Add Chicken & Finish: After the soup has simmered for 20 minutes, return the cooked chicken to the pot. Continue to simmer for another 10 minutes, or until the chicken is completely cooked through and tender. Remove the bay leaf and discard it. Add the cooked egg noodles to the pot and stir to combine.Serve: Taste the soup and adjust the seasoning with more salt and pepper if needed. Ladle the hot chicken noodle soup into bowls and serve immediately.
Enjoy this comforting and classic meal!
