Chicken Soup

In a large pot, add chicken breasts, carrots, celery, and onion. Sauté for 5 minutes until vegetables begin to soften.

Add minced garlic to the pot and cook for an additional 2 minutes until fragrant.

Pour in the chicken broth and add the salt, black pepper, and bay leaf. Stir to combine.

Bring the soup to a boil, then reduce the heat and let it simmer for 35 minutes until the chicken is cooked through.

Remove the chicken breasts from the soup, shred them, and return to the pot. Stir in chopped parsley before serving.