Harshita Sinha
1 lb chicken breast/thighs, 4 cups chicken broth, 1 onion, 2 cloves garlic, 1 carrot, 1 celery stalk, 1 tsp thyme, 1/2 tsp basil, 8 oz egg noodles, salt & pepper.
Chop the onion, carrot, and celery into bite-sized pieces.
Heat ghee in a pan.
Sauté the chopped onion, garlic, and ginger in a pot until softened.
Add the chicken and chicken broth to the pot. Bring to a boil, then reduce heat and simmer.
Cook the egg noodles according to package instructions. Drain and set aside.
Shred the cooked chicken into bite-sized pieces.
Add noodles to the soup .Serve hot and enjoy the comforting goodness of homemade chicken noodle soup