A warm and hearty chicken noodle soup perfect for a quick and satisfying meal.
Combine the chicken broth, carrots, celery, onion, and chicken breast in a large saucepan.
Cut the vegetables into even pieces to ensure they cook uniformly.
Bring the mixture to a boil, then reduce the heat and simmer, covered, for 20 minutes.
Keep the lid slightly ajar to prevent the soup from boiling over.
Remove the chicken breast, shred it into bite-sized pieces, and return it to the soup.
Use two forks to easily shred the chicken while it's still warm.
Add the egg noodles to the soup and simmer for an additional 10 minutes or until tender.
Stir occasionally to prevent the noodles from sticking together.
Serve the soup hot, garnished with fresh parsley and grated Parmesan cheese.
Add the garnish just before serving to maintain its freshness and flavor.
