Instructions:

Prepare the Chicken:

1. Boil the Chicken:

   • In a medium pot, add the chicken breasts (or thighs) and cover with water. Bring to a boil, then reduce to a simmer and cook for about 15-20 minutes, or until the chicken is fully cooked and tender.

   • Once the chicken is done, remove it from the pot, let it cool slightly, and shred it using two forks. Set aside.

Make the Soup:

1. Cook the Vegetables:

   • In a large pot, heat the olive oil over medium heat. Add the sliced carrots and celery, and sauté for 3-4 minutes, until they begin to soften.

2. Add the Broth and Seasonings:

   • Pour in the chicken broth and bring to a simmer. Add the minced garlic, salt, and pepper to taste. Let the soup simmer for 10-15 minutes, until the vegetables are tender.

3. Add the Chicken and Noodles:

   • Stir in the shredded chicken and add the egg noodles. Continue to simmer for another 8-10 minutes, until the noodles are cooked and the chicken is heated through.

Finish the Soup:

1. Add the Komodo Gold Hot Sauce:

   • Drizzle Komodo Gold Hot Sauce into the soup, stirring to combine. Adjust the amount based on your desired spice level.

2. Garnish and Serve:

   • Once the soup is ready, ladle it into bowls and garnish with freshly chopped parsley.

   • Serve hot with a little extra Komodo Gold Hot Sauce on the side, if desired, for an extra kick.