Step 1

Saute Vegetables: In a dutch oven or heavy-bottom pot, melt the butter over medium heat. Add the diced onion, sliced celery, and sliced carrots. Saute for 3-4 minutes or until the onion becomes translucent.

Step 2

Season the Pot: Stir in the dried thyme, dried rosemary, granulated garlic, onion powder, salt, black pepper, and turmeric.

Step 3

Add Chicken and Stock: Add the shredded chicken and pour in the chicken stock. Stir to combine.

Step 4

Bring to a Boil: Over medium-high heat, bring the soup to a boil. Let it boil for 5-10 minutes or until the carrots are tender.

Step 5

Add Noodles: Add the uncooked egg noodles (8 ounces) and boil until they reach an al dente texture, approximately 5-6 minutes.

Step 6

Stir in Parsley: Remove the chicken noodle soup from the heat and stir in the chopped fresh parsley.

Step 7

Serve and Garnish: Serve the soup hot and garnish with additional parsley if desired.