Roasted Garlic Chicken Noodle Soup

This comforting Roasted Garlic Chicken Noodle Soup combines the classic flavors of traditional chicken noodle soup with a creative twist of roasted garlic, adding depth and richness. The tender chicken, hearty noodles, and fresh vegetables come together in a savory broth that warms the soul. It's a wholesome dish perfect for any day, and it's easy to prepare, making it suitable for all skill levels.

Ingredients:

• 1 whole head of garlic
• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken thighs
• 8 cups chicken broth
• 2 cups egg noodles
• 2 carrots, diced
• 2 celery stalks, diced
• 1 onion, chopped
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Slice the top off the head of garlic, drizzle with 1 tablespoon of olive oil, wrap in foil, and roast for about 30-35 minutes until soft and caramelized.
3. In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion, carrots, and celery, cooking until softened, about 5-7 minutes.
4. Add the chicken thighs, chicken broth, thyme, bay leaf, and bring to a boil. Reduce heat and simmer for 15-20 minutes until the chicken is cooked through.
5. Remove the chicken, shred it with two forks, and return it to the pot.
6. While the soup simmers, squeeze the roasted garlic cloves out of their skins and mash them into a paste.
7. Stir the roasted garlic into the soup, then add the egg noodles. Cook according to the package instructions until the noodles are tender.
8. Season with salt and pepper to taste. Remove the bay leaf before serving.
9. Garnish with fresh parsley and serve hot.