Directions:

• Start by dicing the chicken breast into bite-sized pieces.
• In a large pot or Dutch oven, heat a drizzle of olive oil over medium heat. Add the diced celery and carrots, sautéing for about 5 minutes until they begin to soften.
• Stir in the diced chicken and cook for an additional 5 minutes until it’s no longer pink. Then, pour in the chicken broth along with the bay leaves and dried thyme. Bring the mixture to a gentle boil.
• Once boiling, add the egg noodles to the pot. Let them cook according to package instructions, usually about 6-8 minutes, until they are al dente.
• While the noodles are cooking, whisk together the egg yolks in a separate bowl. Slowly ladle a cup of the hot soup broth into the egg yolks while whisking continuously.
• Once the egg yolk mixture is ready, slowly stir it back into the soup. Remove the bay leaves, and let the soup simmer for an additional 2-3 minutes to thicken slightly. Serve warm and enjoy!