Chicken Noodle Soup with Butternut Squash

Note: If you have a slow cooker, I highly recommend using it to cook the chicken for this recipe. Add two chicken breasts and cover with water (about 2 cups), and cook on high for 4 hours. Otherwise, place chicken breasts in a large pot, fill with water, bring to a boil, and cook for 90 minutes. Shred cooked chicken with a fork.

Place a large pot over medium-high heat and coat with olive oil. Add shallot, garlic, squash, celery, mushrooms, bay leaf, and thyme. Sautee until mushrooms and celery are soft, about 5–7 minutes. Add chicken broth and bring to a boil.

Cook egg noodles according to package instructions. Add shredded chicken and stir throughout. Turn off heat and remove bay leaf. Garnish with chopped fresh parsley if desired.