A comforting and flavorful chicken and vegetable soup, perfect for a cozy meal.
Melt the butter in a large pot over medium heat.
Ensure the butter doesn't brown for a milder flavor.
Add the diced onion, carrot, and celery to the pot and sauté until softened.
Stir occasionally to prevent sticking.
Add the minced garlic and cook for another minute.
Garlic cooks quickly, so keep an eye on it to avoid burning.
Pour in the water and bring to a boil.
Use hot water to speed up the boiling process.
Add the chicken breasts, diced zucchini, cubed potato, and diced tomato to the pot.
Cut the vegetables into uniform sizes for even cooking.
Reduce heat and simmer for 20 minutes, or until the chicken is cooked through.
Cover the pot partially to retain heat while allowing steam to escape.
Remove the chicken, shred it, and return it to the pot.
Use two forks to shred the chicken easily.
Add the egg noodles and cook for an additional 5 minutes.
Stir occasionally to prevent the noodles from sticking together.
Season the soup with salt and black pepper to taste.
Taste the soup before adding more seasoning.
Stir in the chopped parsley and serve hot.
Garnish with extra parsley for a fresh touch.
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